Beef Tongue, Spiced

Ingredients

• Wash and trim a large beef tongue
• half a pint of sugar
• half a teaspoonful of saltpetre
• a tablespoonful of ground cloves
• a tablespoonful of allspice
• a teaspoonful of black pepper
• place in a strong brine
• let stand two weeks
• baste with lard

Method

1. 1

   Wash and trim a large beef tongue; rub it with a mixture of half a pint of sugar, half a teaspoonful of saltpetre, a tablespoonful each of ground cloves and allspice, with a teaspoonful of black pepper; place in a strong brine, let stand two weeks, take out, wash in cold water, and wipe dry.

2. 2

   Roll the tongue in a thin paste made of flour and water, put in a dripping-pan, and set in a moderate oven to bake; baste with lard and water.

3. 3

   When done remove the paste, skin, and stand aside until cold.

4. 4

   When ready to serve, slice very thin.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 21. The excerpt below is the record exactly as published.

Beef Tongue, Spiced. — Wash and trim a large beef tongue ; rub it with a mixture of half a pint of sugar, half a teaspoonful of saltpetre, a table- spoonful each of ground cloves and allspice, with a teaspoonful of black pepper ; place in a strong brine, let stand two weeks, take out, wash in cold water, and wipe dry. Roll the tongue in a thin paste made of flour and water, put in a dripping-pan, and set in a moderate oven to bake ; baste with lard

Cook this with the app: pantry check, scaling, and the assistant.