Neat's Tongue Potted

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For curing the tongue

a neat's tongue ↝ Tongue [Liver and organ meats]
an ounce of salt-petre ↝ Butter, salted [Dairy and Egg Products]
four ounces of brown sugar ↝ Sugars, brown [Sweets]

For potting

one pound of clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (8)

Rub the neat's tongue with an ounce of salt-petre and four ounces of brown sugar.
Let it lie two days.
Boil it till it is quite tender.
Take off the skin and side-bits.
Cut the tongue in very thin slices.
Beat the tongue in a marble mortar with one pound of clarified butter, mace, pepper, and salt to your taste, beating it exceedingly fine.
Put it close down into small potting pots.
Pour clarified butter over it.

Original Text

TAKE a neat's tongue, and rub it with an ounce of salt-petre, and four ounces of brown sugar, and let it lie two days, then boil it till it is quite tender, and take off the skin and side-bits, then cut the tongue in very thin slices, and beat it in a marble mortar, with one pound of clarified butter, mace, pepper, and salt to your taste, beat it exceeding fine, then put it close down into small potting pots, and pour clarified butter over it.

Notes

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