To Carbonado Tongues

This recipe hails from the late 17th century, a time when extravagant, richly seasoned dishes were in vogue among the English upper classes. The term 'carbonado' referred to cutting and scoring meat, often to grill or fry over coals, a popular technique in the period. The addition of eggs, cream, and exotic spices like nutmeg reflects status and access to imported goods during the Restoration era. Recipes were often designed both for flavor and as feasts for the eyes, with garnishes such as lemon slices offering brightness and color on the table. This dish would have been at home at a well-to-do household's supper, drawing on both continental European influences and traditional English tastes of the time.

Back in the late 1600s, the cook would have used a large cauldron or copper pot to boil the tongue over an open hearth. Once prepared, a sharp knife would be used to slice the tongue, and a coarse cloth might help with blanching and handling it. Frying would have taken place in a heavy wrought iron or brass frying pan, possibly over coals or a wood fire. Whisks were not common, so eggs and cream might be beaten with a fork, a bundle of twigs, or even clean hands. Serving would be on pewter or ceramic dishes, with a sharp knife for slicing garnish.