To Pickle a Tongue
A historical recipe from The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864).
A historical recipe
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables, by Anonymous (1864). Project Gutenberg eBook #71687.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, curing or salting meat. Check current food-safety guidance before following this.
Source and licence
From The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864). Digitised by Project Gutenberg, eBook #71687 (https://www.gutenberg.org/ebooks/71687). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
- eight pounds weight
- ¼ lb. Saltpetre
- ½ oz. Rub
Method
- Take out the gullet and rough root of a neat’s tongue, eight pounds weight;
- rub it well with common or rock salt three days, then take Foots of sugar ¼ lb.
- Saltpetre in powder ½ oz.
- Rub well with this, out of the pickle, then return all to the first brine, and keep it close covered three weeks, turning it every day.
- It will be fit to be cooked if wanted, but if to be smoked, treat it with the drying process, and when ready, smoke it with Oak lops 2 parts Fern 2 parts Peat 2 parts This is intended for tongues for general purposes.
- There follow some excellent pickles for higher flavours.