Tongues, to cure. No. 2

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

for curing brine

One pound of bay salt ↝ Spices, bay leaf [Spices and Herbs]
half a pound of saltpetre
two ounces of sal prunella
two pounds of coarse sugar ↝ Flour, semolina, coarse and semi-coarse [Cereal Grains and Pasta]
common salt to float an egg
seven quarts ↝ Water, tap [Tap water]

for serving

the tongues ↝ Tongue [Liver and organ meats]

Instructions (3)

boil all together, and scum it well for half an hour.
When cold, put the tongues in, and wash them in warm water before dressing.
For table be sure never to let them boil, but simmer slowly for four or five hours.

Original Text

Tongues, to cure. No. 2.

One pound of bay salt, half a pound of saltpetre, two ounces of sal prunella, two pounds of coarse sugar; make your brine strong enough with common salt to float an egg. The quantity of water is seven quarts, boil all together, and scum it well for half an hour. When cold, put the tongues in, and wash them in warm water before dressing. For table be sure never to let them boil, but simmer slowly for four or five hours.

Notes

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