To pickle Tongues for boiling

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
Time: Cook: 300 min Total: 300 min
Status: success · extracted 15 days ago
Not a recipe: No

Ingredients (5)

Sprinkle some salt ↝ Salt, table, iodized [Spices and Herbs]
a large spoonful of common salt
the same of coarse sugar ↝ Flour, semolina, coarse and semi-coarse [Cereal Grains and Pasta]
about half as much of saltpetre
another heaped spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (13)

Cut off the root, leaving a little of the kernel and fat.
Sprinkle some salt, and let it drain from the slime till next day.
For each tongue, mix a large spoonful of common salt, the same of coarse sugar, and about half as much of saltpetre.
Rub the mixture well in, and do so every day.
In a week add another heaped spoonful of salt.
If rubbed every day, a tongue will be ready in a fortnight.
If only turned in the pickle daily, it will keep four or five weeks without being too salt.
If you dry tongues, write the date on a parchment and tie on.
Smoke them, or plainly dry them, if you like best.

When to be dressed

Boil it extremely tender: allow five hours.
If done sooner, it is easily kept hot.
The longer kept after drying, the higher it will be.
If hard, it may require soaking three or four hours.

Original Text

To pickle Tongues for boiling.

Cut off the root, leaving a little of the kernel and fat. Sprinkle some salt, and let it drain from the slime till next day: then, for each tongue, mix a large spoonful of common salt, the same of coarse sugar, and about half as much of saltpetre; rub it well in, and do so every day. In a week add another heaped spoonful of salt. If rubbed every day, a tongue will be ready in a fortnight; but if only turned in the pickle daily, it will keep four or five weeks without being too salt.

If you dry tongues, write the date on a parchment and tie on. Smoke them, or plainly dry them, if you like best.

When to be dressed, boil it extremely tender: allow five hours; and if done sooner, it is easily kept hot. The longer kept after drying, the higher it will be: if hard, it may require soaking three or four hours.

Notes

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