Neats' Tongues Cured for Keeping
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost: 3s. 6d. to 4s. 6d. each.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 989. The excerpt below is the record exactly as published.
Neats' Tongues Cured for Keep- I ing. — Prepare two tongues by trhnming them neatly and cutting off the roots without disturbing the under fat. Wash and dry them, ^ and rub them well with an ounce of saltpetre j and an ounce of sal prunella. Rub them well I every day for four days ; place them in a long I earthenware pan, cover them with a pound of common salt, and turn them every day for three weeks. Wipe them with a soft cloth, dip them in bran
Cook this with the app: pantry check, scaling, and the assistant.