The thin part of tongues, when hung
up to dry, eats like hung beef, and
also makes a fine addition to the flavour
of omelets.
TONGUE, to Pickle for Boil-
ing.— Cut off the root, but leave a
little of the kernel and fat. Sprinkle
some salt, and let it drain from the
slime till next day : then for each tongue
mix a large spoonful of common salt,
the same of coarse sugar, and about %
as much of saltpetre ; rub it well in, and
do so every day. In a week add another
heaped spoonful of salt. If rubbed
every day, a tongue will be ready in a
fortnight ; but if only turned in the
pickle daily, it will keep 4 or 5 weeks
without being too salt.
When it is to be dressed, boil it till
extremely tender ; allow 5 hours ; and
if done sooner, it is easily kept hot.
The longer kept after drying the better
it will be : if hard, it may require soak-
ing 3 or 4 hours.
TONGUE, to Pickle. — Clean as
above : for a tongues allow an ounce of
saltpetre, and 1 oz. of salts of prunella ;
rub them well. In 2 days, after well
rubbing, cover them with common salt,
tum them every day for 3 weeks, then
dry them, and rub over them bran, and
smoke them. In 10 days they will be
fit to eat. Keep in a cool dry place.
TONGUE, to Pot. — Rub the
tongue with 1 oz. of saltpetre, and 4 ozs.
of brown sugar : let it lie 2 days ; then
boil it till it is quite tender. Take off
the skin and side bits ; then cut the
tongue in very thin slices, and beat it
well, with 1 lb. of butter, mace, pepper,
and salt to taste. Then pot, and pour
over it clarified butter.
TONGUES, to Salt. — Scrape
the tongue, and dry clean with a cloth ;
salt with common salt, and £ oz. of salt-
petre to every tongue ; lay them in a
deep pot, and tum them every day for g
days. Salt them again, and let them
lie 6 days longer. Take up ; dry, flour
them, and hang up.
TONGUE, to Stew. — Salt a
tongue with saltpetre and common salt
for a week, turning it every day. Boil
it tender enough to peel ; when done,
stew it in a moderately strong gravy ;
season with soy, mushroom ketchup,
cayenne, pounded cloves, and salt if
necessary.
Serve with truffles, morels, and mush-
rooms✪ Tongue, to Stew. In both this receipt and the
last, the roots must be taken off the
tongue before salting, but some fat left.
TONICS. — Medicines strength-
ening the system in general.
TONIC BITTERS.— See page
62. The following herbs are for tonic
bitters. They may be infused or decoct-
ed. They increase the tone or con-
tractility of all the muscular fibre, and
thereby strengthen the whole body.
They drive away fever, increase the ap-
petite, expel worms, &c. — White Poplar
Bark, Golden Seal, Gum Myrrh, Tansy,
Dandelion Root, Balmony, Hops, Cen-
taury, Bogbean, Gentian, Barberry
Bark, Columba, Unicorn Root, Worm-
wood, Quassia, Camomile Flowers.
TONIC PILL.— Extract of gen-
tian, 2 scruples ; sulphate of iron, 16
grains ; sulphate of quinine, 10 grains.
Mix, and form into pills. Take 1 pill
3 times a day.
TONIC TINCTURE. — Peru-
vian bark, bruised, i£ oz. ; orange peel,
bruised, 1 oz. ; brandy, or proof spirit,
1 pint. Infuse 10 days; shake the
bottle every day. Pour off the liquor,
and strain. 1 ake a tea-spoonful in a
wine-glassful of water twice a day, when
you feel languid.
TOO
390
TOO
TOOTHACHE REMEDIES.
— The following are good : —
Consult me
1902Page 490 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The thin part of tongues, when hung up to dry, eats like hung beef, and also makes a fine addition to the flavour of omelets.
TONGUE, to Pickle for Boiling.— Cut off the root, but leave a little of the kernel and fat. Sprinkle some salt, and let it drain from the slime till next day : then for each tongue mix a large spoonful of common salt, the same of coarse sugar, and about % as much of saltpetre ; rub it well in, and do so every day. In a week add another heaped spoonful of salt. If rubbed every day, a tongue will be ready in a fortnight ; but if only turned in the pickle daily, it will keep 4 or 5 weeks without being too salt.
When it is to be dressed, boil it till extremely tender ; allow 5 hours ; and if done sooner, it is easily kept hot. The longer kept after drying the better it will be : if hard, it may require soaking 3 or 4 hours.
TONGUE, to Pickle. — Clean as above : for a tongues allow an ounce of saltpetre, and 1 oz. of salts of prunella ; rub them well. In 2 days, after well rubbing, cover them with common salt, tum them every day for 3 weeks, then dry them, and rub over them bran, and smoke them. In 10 days they will be fit to eat. Keep in a cool dry place.
TONGUE, to Pot. — Rub the tongue with 1 oz. of saltpetre, and 4 ozs. of brown sugar : let it lie 2 days ; then boil it till it is quite tender. Take off the skin and side bits ; then cut the tongue in very thin slices, and beat it well, with 1 lb. of butter, mace, pepper, and salt to taste. Then pot, and pour over it clarified butter.
TONGUES, to Salt. — Scrape the tongue, and dry clean with a cloth ; salt with common salt, and £ oz. of saltpetre to every tongue ; lay them in a deep pot, and tum them every day for g days. Salt them again, and let them lie 6 days longer. Take up ; dry, flour them, and hang up.
TONGUE, to Stew. — Salt a tongue with saltpetre and common salt for a week, turning it every day. Boil it tender enough to peel ; when done, stew it in a moderately strong gravy ; season with soy, mushroom ketchup, cayenne, pounded cloves, and salt if necessary.
Serve with truffles, morels, and mushrooms. In both this receipt and the last, the roots must be taken off the tongue before salting, but some fat left.
TONICS. — Medicines strengthening the system in general.
TONIC BITTERS.— See page 62. The following herbs are for tonic bitters. They may be infused or decocted. They increase the tone or contractility of all the muscular fibre, and thereby strengthen the whole body. They drive away fever, increase the appetite, expel worms, &c. — White Poplar Bark, Golden Seal, Gum Myrrh, Tansy, Dandelion Root, Balmony, Hops, Centaury, Bogbean, Gentian, Barberry Bark, Columba, Unicorn Root, Wormwood, Quassia, Camomile Flowers.
TONIC PILL.— Extract of gentian, 2 scruples ; sulphate of iron, 16 grains ; sulphate of quinine, 10 grains. Mix, and form into pills. Take 1 pill 3 times a day.
TONIC TINCTURE. — Peruvian bark, bruised, i£ oz. ; orange peel, bruised, 1 oz. ; brandy, or proof spirit, 1 pint. Infuse 10 days; shake the bottle every day. Pour off the liquor, and strain. 1 ake a tea-spoonful in a wine-glassful of water twice a day, when you feel languid.
TOO
TOO
TOOTHACHE REMEDIES.
— The following are good : —
Records on this page
Tongue, to Stew