A Boke of Gode Cookery Presents

A dish from tongues or sausages

PERIOD: Italy, 15th century | SOURCE: De Honesta Voluptate et Valetudine | CLASS: Authentic

DESCRIPTION: A dish of minced beef tongue or sausage.


ORIGINAL RECEIPT:

Salted tongues are cooked in water, then finely chopped and put in a dish; add enough parsley, mint, sage and spices and finally pour vinegar over. The same is done with larger sausages, but better in winter than in summer, for this kind requires a while to be digested, and this is better in winter than in summer.

- Andrews, Elizabeth Buermann. De Honest Voluptate. The First Dated Cookery Book. St. Louis: Volume V from the Mallinckrodt Collection of Food Classics, 1967.


MODERN RECIPE:

  • 1 beef tongue or 2-3 lbs. sausage
  • 1 Tbs. chopped parsley - fresh
  • 1 tsp. chopped mint - fresh
  • 2 tsp. chopped sage - fresh
  • spices - salt & pepper; use to taste
  • 1 Tbs. olive oil
  • vinegar - red wine, white wine, or cider
If using beef tongue, boil in salted water until done. Remove & drain well. If using uncooked sausage, boil in water until done. Remove & drain well. If using cooked sausage, ignore the boiling process.

Mince or chop the sausage or tongue; combine with the freshly chopped herbs. Heat the olive oil in a skillet, then gently sauté the meat & herb mixture until the meat has warmed and the herbs have become aromatic. Add salt & pepper to taste.

Place in a serving dish and pour a little vinegar over top; serve.

Metric, Celsius, & Gas Mark Equivalencies

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A dish from tongues or sausages © 2003 James L. Matterer

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