Ox Tongue, Cured
From Cassell's dictionary of cookery, 1892
Serves 8
Serves 8-9.
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 1055. The excerpt below is the record exactly as published.
Ox Tongue, Cured. — Cut away the root, which may afterwards be stewed for stock, leave a Mttle of the fat, and trim the tongue neatly. Eub it well -ft^th common salt, and leave it until the next day; drain, and dry it. Mi.x together one ounce of pounded saltpetre, two ounces of moist sugar, and half a pound of salt
Cook this with the app: pantry check, scaling, and the assistant.