Ox Tongues, to Pickle. — Pound together very finely
4oz. common salt, 3oz. bay salt, |oz. of saltpetre,
and the same of sal prunella, with 4oz. coarse
sugar; then rub this mixture well into the tongue,
rubbing and turning this daily for three weeks. It
is best to do two or three tongues together. (This
also is a well tried old family recipe.) Tongues need
care in preparing them for the pickling tub ; they
must be freed from all root, gristle, and fat ; and all
the slimy sticky substance often found adhering to
them must be carefully wiped off with a clean cloth ;
if left on this would spoil the pickle used. Another
way of preparing these is thus : make a pickle by
boiling together 6oz. salt, 4oz. sugar, and a short
i0z. of saltpetre, to each quart of water✪ Pickling Ox Tongues ; skim this
well till no more scum rises, then strain it, and pour
it when cool over the trimmed tongues, which should
have been previously lightly rubbed all over with salt.
CHAPTER XI.
MEAT, &c., TO CUKE — ( Continued ).
After considering tlie most usual forms of cured
meat, sausages appear the next tilings to claim one’s
attention. These are of many kinds, from the
ordinary farmhouse sausage made with equal parts
of fat and lean pork, seasoned with pepper and salt
to taste, to the delicate saucisse truffee au foie gras
of the high class Italian warehouse. It is clearly
impossible within the limits of this book to give an
exhaustive list of these dainties, but perhaps the
following recipes may at least be to some degree
representative of the various types.
As said before, sausages may be roughly divided
between those requiring almost immediate consump-
tion, and those which are smoked and otherwise
prepared to make them keep, in some cases almost
indefinitely. Before, however, considering the
sausages themselves, a few words must be said
concerning the mincer and the skins used in their
manufacture. The simpler the mincer the better,
for any complicated arrangements which render
difficult its thorough and constant cleansing are
to ve avoided. It should be taken to pieces.
156
PICKLES AND PRESERVES.
thoroughly well washed, and carefully dried each
time it is used; for this reason, if the cook is a
fairly careful woman, an enamelled lined mincer is
to be most recommended ; these, however, chip very
readily, and therefore careless treatment is fatal to
them. A very nice, and absurdly cheap American
mincer, the “Universal chopper,” has been brought
out of late, which is an excellent all-round machine
for family use, possessing cutters for different
purposes, and delightfully easy to take apart and
clean. Soda and boiling water are not expensive,
but a dirty mincer is decidedly extravagant, as it
inevitably spoils everything entrusted to it.
Page 76 · 2 recipe records 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
Ox Tongues, to Pickle. — Pound together very finely 4oz. common salt, 3oz. bay salt, |oz. of saltpetre, and the same of sal prunella, with 4oz. coarse sugar; then rub this mixture well into the tongue, rubbing and turning this daily for three weeks. It is best to do two or three tongues together. (This also is a well tried old family recipe.) Tongues need care in preparing them for the pickling tub ; they must be freed from all root, gristle, and fat ; and all the slimy sticky substance often found adhering to them must be carefully wiped off with a clean cloth ; if left on this would spoil the pickle used. Another way of preparing these is thus : make a pickle by boiling together 6oz. salt, 4oz. sugar, and a short i0z. of saltpetre, to each quart of water ; skim this well till no more scum rises, then strain it, and pour it when cool over the trimmed tongues, which should have been previously lightly rubbed all over with salt.
CHAPTER XI.
MEAT, &c., TO CUKE — ( Continued ).
After considering tlie most usual forms of cured meat, sausages appear the next tilings to claim one’s attention. These are of many kinds, from the ordinary farmhouse sausage made with equal parts of fat and lean pork, seasoned with pepper and salt to taste, to the delicate saucisse truffee au foie gras of the high class Italian warehouse. It is clearly impossible within the limits of this book to give an exhaustive list of these dainties, but perhaps the following recipes may at least be to some degree representative of the various types.
As said before, sausages may be roughly divided between those requiring almost immediate consumption, and those which are smoked and otherwise prepared to make them keep, in some cases almost indefinitely. Before, however, considering the sausages themselves, a few words must be said concerning the mincer and the skins used in their manufacture. The simpler the mincer the better, for any complicated arrangements which render difficult its thorough and constant cleansing are to ve avoided. It should be taken to pieces, thoroughly well washed, and carefully dried each time it is used; for this reason, if the cook is a fairly careful woman, an enamelled lined mincer is to be most recommended ; these, however, chip very readily, and therefore careless treatment is fatal to them. A very nice, and absurdly cheap American mincer, the “Universal chopper,” has been brought out of late, which is an excellent all-round machine for family use, possessing cutters for different purposes, and delightfully easy to take apart and clean. Soda and boiling water are not expensive, but a dirty mincer is decidedly extravagant, as it inevitably spoils everything entrusted to it.
Records on this page
Pickling Ox TonguesTruffled Sausages