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.
Platina, 1542, aus: Andrews, Elizabeth Buermann. De Honest Voluptate. The First Dated Cookery Book. St. Louis: Volume V from the Mallinckrodt Collection of Food Classics, 1967.