BEEF TONGUES

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Yield: 1.0 large tongue
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

For pickling

1 large tongue ↝ Beef, variety meats and by-products, tongue, raw [Beef Products]
half a pound of salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of saltpetre
three quarters of a pound of the coarsest sugar

Instructions (2)

For each very large tongue, mix with half a pound of salt two ounces of saltpetre and three quarters of a pound of the coarsest sugar.
Rub the tongues daily, and turn them in the pickle for five weeks, when they will be fit to be dressed, or to be smoked.

Original Text

BEEF TONGUES.

(A Suffolk Receipt.)

For each very large tongue, mix with half a pound of salt two ounces of saltpetre and three quarters of a pound of the coarsest sugar; rub the tongues daily, and turn them in the pickle for five weeks, when they will be fit to be dressed, or to be smoked.

1 large tongue; salt, 1/2 lb.; sugar, 3/4 lb.; saltpetre, 2 oz.: 5 weeks.

Notes

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