Cured Tongue

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 7.0 lbs.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

For curing the tongue

1 oz. of saltpetre
1/2 oz. of black pepper ↝ Spices, pepper, black [Spices and Herbs]
4 oz. of sugar ↝ Sugar, NFS [Sugars and honey]
3 oz. of juniper berries ↝ Berries, NFS [Blueberries and other berries]
6 oz. of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Rub the ingredients well into the tongue.
Let it remain in the pickle for 10 days or a fortnight.
Then drain it, tie it up in brown paper, and have it smoked for about 20 days over a wood fire.
Alternatively, it may be boiled out of this pickle.

Original Text

I.

674. INGREDIENTS.—For a tongue of 7 lbs., 1 oz. of saltpetre, 1/2 oz. of black pepper, 4 oz. of sugar, 3 oz. of juniper berries, 6 oz. of salt.

Mode.—Rub the above ingredients well into the tongue, and let it remain in the pickle for 10 days or a fortnight; then drain it, tie it up in brown paper, and have it smoked for about 20 days over a wood fire; or it may be boiled out of this pickle.

Time.—From 10 to 14 days to remain in the pickle; to be smoked 24 days.

Average cost, for a medium-sized uncured tongue, 2s. 6d.

Seasonable at any time.

Note.—If not wanted immediately, the tongue will keep 3 or 4 weeks without being too salt; then it must not be rubbed, but only turned in the pickle.

Notes

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