Cassell's dictionary of cookery

Rub into it a mixture made with half a pound of common salt, half an ounce of bay-salt, half an ounce of saltpetre, and a quarter of a pound of moist sugar. Turn and rub it every day for three weeks for a small tongue, four weeks for a large one. Or make a pickle by boiling a pound of salt, a pound of moist sugar, two ounces of saltpetre, and three ounces of sal prunella in a gallon of water for twenty minutes. Let the brine get cold, then put • the tongue into it, and let it lie for a fortnight, and lay a small board on the top to keep the meat under the liquor. This pickle may be used several times if it is boiled occasionally. Tongues are always best when used straight out of the pickle. When this is not convenient, however, they should be taken out, rubbed dry, hung up to keep, and smoked, if liked. Tongue, Potted.— Take the remains of a cold boiled tongue. Remove all the hard parts, cut the meat into smaU pieces, and afterwards pound it to a smooth paste; season with cayenne, and beat with it one-fourth of its weight in clarified butter. Press it into small jars, cover it about a quarter of an inch deep with clarified butter, melted dripping, or melted suet, and let it stand three or fourhours before it is used. A smaller proportion of butter -wUl be required if a little of the fat of the tongue is used instead of lean only, but the butter must not be entirely dispensed with. Some cooks season the meat by degrees with a tea-spoonful of mixed mustard, a salt-spoonful of white pepper, a pinch of cayenne, and as much grated nutmeg as will cover a threepenny piece to each pound of tongue. Potted tongue is excellent when pounded with its weight in well-dressed cold chicken, cold veal, or cold partridge. Time — the tongue to be pounded tiLl reduced to a perfectly smooth paste. Tongue, Roasted. — Parboil a tongue that has been salted about ten days ; roast, baste with red wine, and frost it at last with butter. Serve with a rich gravy and sweet sauce. Tongue, Rolled.— Take a large oxtongue. If dry, soak it in plenty of cold water before dressing it; if fresh from the pickle, soak it for two or three hours only. Put it into a large stewpan with plenty of cold water and a bunch of savory herbs ; bring it slowly to the boil, remove the scum as it rises, and simmer gently until tender. Take oil the skin — which will come off easily if the tongue is sufficiently dressed — trim the roots, remove the bones, and press the tongue, fat inwards, into a round tin just large enough to hold it. Put a dish with a weight upon it, and let it remain until cold. Turn it out, glaze it, or tie a napkin neatly round it, and garnish with tufts of parsley. Time, a large smoked tongue, four hoiu-s and a half ; a small smoked tongue, three hours; a large unsmoked tongue, three hours and a half ; a small one, two hours to two hours and a half. Probable cost, 4s. 6d. to 6s. Sufiicient for a breakfast, supper, or luncheon dish.