Lord Craven How To Make A Neates Tongue Pye
From the treasured pages of The Lady Cravens Receipt Book
Written by Elizabeth Craven, Baroness Craven
Lord Craven How To Make A Neates Tongue Pye
"First take your Neates tongues parboyle them and Lard them if you please then make your Coffin the Exact fashion of the tongue and season your tongue with Cloves and mace grated Nuttmeggs pepper and salt then lay the tongue into the Coffin with Sweet Butter the same Season you may use for a Venison Pasty."
Note on the Original Text
The language is typical of early 18th-century English recipes: direct, lacking in precise timings, temperatures, or measurements, as cooks were expected to know these by feel. Words like 'parboyle' (parboil) and 'coffin' (the pastry case) were standard culinary terms. Seasonings are listed collectively, assuming the cook’s judgment. Recipe titles often reflect their givers ('Lord Craven') rather than dish style. Spelling differences and capitalizations are part of the manuscript style, reflecting the fluid orthography of the period.
Title
The Lady Cravens Receipt Book (1703)
You can also click the book image above to peruse the original tome
Writer
Elizabeth Craven, Baroness Craven
Era
1703
Publisher
Coome Abbey
Background
A delectable manuscript brimming with 18th-century English delights, Lady Craven's receipt book whisks readers from luscious cakes and puddings to savory feasts and creamy cheeses. Elegantly organized and sprinkled with recipes from an illustrious social circle, this culinary collection offers a sumptuous taste of aristocratic home economics.
Kindly made available by
Penn State University
This recipe hails from the turn of the 18th century, nestled within Lady Craven's manuscript—a testament to elite English home cookery between 1702 and 1704. The book reflects the era’s fascination with rich, savory pies and the emerging interplay between sweet and aromatic spices in meat dishes. The tongue pie, attributed to Lord Craven himself, would have been a centerpiece for special occasions at grand country estates like Coombe Abbey. Recipes were often named for or attributed to notable guests or family, showcasing the interconnectedness of food, social networks, and status in early modern England.
Cooks in Lady Craven's time would have used large brass or iron pots to parboil the tongue over an open hearth. Sharp knives, larding needles (for inserting the pork fat), and wooden boards were essential. The pastry 'coffin' would be shaped by hand on these boards and baked in a brick oven, likely using pewter or earthenware pie dishes. The process required a keen eye for heat, texture, and timing—skills honed through experience rather than precise measurement.
Prep Time
20 mins
Cook Time
2 hrs 40 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 beef tongues (approx. 3.3 lbs each)
- 3.5 oz pork fat (for larding; optional)
- 1 lb 2 oz (18 oz) shortcrust or hot water crust pastry
- 1/2 tsp ground cloves
- 1/2 tsp ground mace
- 1 tsp grated nutmeg
- 1 tsp ground black pepper
- 1.5 tsp fine sea salt
- 3.5 oz unsalted butter
Instructions
- Begin by simmering two beef tongues (approximately 3.3 lbs each) in water for about 1 hour, just until partially cooked—this makes them easier to peel.
- Peel the tongues and, if desired, lard them by inserting thin strips of pork fat into the flesh.
- Next, prepare a pastry case (the 'coffin') shaped loosely like a tongue, using about 1 lb 2 oz (18 oz) of shortcrust or hot water crust pastry.
- Season the tongues generously with 1/2 teaspoon ground cloves, 1/2 teaspoon ground mace, 1 teaspoon grated nutmeg, 1 teaspoon ground black pepper, and 1.5 teaspoons fine sea salt.
- Place the tongue(s) inside the pastry case.
- Dot with 3.5 oz of unsalted butter.
- Cover with a pastry lid, seal, and bake at 350°F for about 1.5 to 2 hours, or until golden and bubbling.
- Serve warm, slicing the tongue within the rich, spiced crust.
- The seasoning matches that used for a classic venison pie from this era.
Estimated Calories
600 per serving
Cooking Estimates
It takes about 20 minutes to prepare the ingredients and pastry, 1 hour to simmer and peel the tongues, and 1.5 to 2 hours to bake the pie. The whole recipe serves 8 people, and each serving has about 600 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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