To pickle Tongues, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For pickling
For flavouring (optional)
Instructions (12)
  1. Take large tongues, cut some of the root away.
  2. Make an incision in the under part of the tongues.
  3. Rub the tongues well with common salt.
  4. Lay the tongues in a tub or pan close covered for four days.
  5. Pound together two parts saltpetre, one part common salt, one part bay salt, and one part moist sugar.
  6. Rub the tongues well with the mixture.
  7. Put all into the pan.
  8. Turn the tongues every two days until pickled, which will take ten days.
Notes for Pigs Faces and Hams
  1. Pigs faces and hams can be pickled in the same manner.
  2. Let them lay in the different pickles for longer periods according to their size.
  3. When well coloured, smoke them.
  4. If a westphalia flavour is desired for hams or tongues, add some socho to the pickle.
Original Text
To pickle Tongues, &c. Take large tongues perfectly fresh, cut some of the root away, make an incision in the under part, rub them well with[241] common salt, and lay them in a tub or pan close covered for four days. Then pound together two parts of saltpetre, one part of common salt, one part of bay salt, and one part of moist sugar. Rub the tongues well with the mixture, put all into the pan, and turn them every two days till pickled enough, which will be in ten days. N. B. Pigs faces and hams to be done in the same manner, but according to their size let them lay in the different pickles for longer periods, and when well coloured smoke them. If it be wished to have the hams or tongues of a westphalia flavour add some socho to the pickle.
Notes
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