Tongues to eat cold

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Seasoning
For baking
Instructions (9)
  1. Season tongues with common salt, saltpetre, brown sugar, a little bay salt, pepper, cloves, mace, and pimento, in finest powder, for fourteen days.
  2. Remove the pickle.
  3. Put the tongues in a small pan.
  4. Lay some butter on them.
  5. Cover with a brown crust.
  6. Bake slowly till so tender that a straw would pierce it.
For using the thin part of tongues
  1. Hang up the thin part of tongues to become dry.
  2. Grate as hung beef.
  3. Make a fine addition to the flavour of omelets.
Original Text
An excellent mode of doing Tongues to eat cold. Season with common salt and saltpetre, brown sugar, a little bay salt, pepper, cloves, mace, and 43pimento, in finest powder, for fourteen days: then remove the pickle, put it in a small pan, and lay some butter on it; cover with a brown crust, and bake slowly till so tender that a straw would pierce it. The thin part of tongues, if hung up to become dry, grate as hung beef; and likewise make a fine addition to the flavour of omlets.
Notes
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