To Pickle and Dress a Tongue to Eat Cold

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 180 min Total: 180 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
pickle
for baking
for glazing and garnish
Instructions (10)
  1. Lay the tongue for a fortnight in the pickle, turn it every day.
  2. Be particular that the spices are well pounded.
  3. Put the tongue into a small pan just large enough to hold it.
  4. Place some pieces of butter on it and cover with a common crust of flour and water.
  5. Bake in a slow oven until so tender that a straw would penetrate it.
  6. Take off the skin.
  7. Fasten it down to a piece of board by running a fork through the root and another through the tip, at the same time straightening it and putting it into shape.
  8. When cold, glaze it.
  9. Put a paper ruche round the root, which is generally very unsightly.
  10. Garnish with tufts of parsley.
Original Text
TO PICKLE AND DRESS A TONGUE TO EAT COLD. 676. INGREDIENTS.—6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre, 3 oz. of coarse sugar; cloves, mace, and allspice to taste; butter, common crust of flour and water. Mode.—Lay the tongue for a fortnight in the above pickle, turn it every day, and be particular that the spices are well pounded; put it into a small pan just large enough to hold it, place some pieces of butter on it, and cover with a common crust. Bake in a slow oven until so tender that a straw would penetrate it; take off the skin, fasten it down to a piece of board by running a fork through the root and another through the tip, at the same time straightening it and putting it into shape. When cold, glaze it, put a paper ruche round the root, which is generally very unsightly, and garnish with tufts of parsley. Time.—From 3 or 4 hours in a slow oven, according to size. Average cost, for a medium-sized uncured tongue, 2s. 6d. Seasonable at any time.
Notes
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