TONGUES, to Cure

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

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: curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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.

Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

Ingredients.—For a tongue of 7 lbs., 1 oz.
of saltpetre, ½ oz.
of black pepper, 4 oz.
of sugar, 3 oz.
of juniper berries, 6 oz.
of salt.
Mode.—Rub the above ingredients well into the tongue, and let it remain in the pickle for 10 days or a fortnight;
then drain it, tie it up in brown paper, and have it smoked for about 20 days over a wood fire;
or it may be boiled out of this pickle.
Time.—From 10 to 14 days to remain in the pickle;
to be smoked 24 days.
Average cost, for a medium-sized uncured tongue, 2_s.
6_d.
Seasonable at any time.
Note.—If not wanted immediately, the tongue will keep 3 or 4 weeks without being too salt;
then it must not be rubbed, but only turned in the pickle.