To Pickle Tongue
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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 Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- 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
- two ounces saltpetre beaten fine
- a pound brown sugar
- one gallon water
- two ounces saltpetre
- a pound bay salt
Method
- Rub it well with salt and leave it alone four or five hours;
- pour off the foul brine;
- take two ounces saltpetre beaten fine, and rub it all over the tongue;
- then mix one-quarter of a pound brown sugar and one ounce sal-prunella (the bay salt and sal prunella beat very fine), and rub it well over the tongue.
- Let it lie in the pickle three or four days;
- make a brine of one gallon water with common salt strong enough to bear an egg, a half-pound brown sugar, two ounces saltpetre, and one-quarter of a pound bay salt.
- Boil one quarter of an hour, skimming well;
- when cold put in the tongue;
- let it lie in the pickle fourteen days, turning it every day.
- When ready to use take it out of the pickle, or hang it in wood smoke to dry.--Mrs.
- A.
- M.
- D.