Ox Tongue, Pickled

Ingredients

• the tongue in the usual way
• two dozen peppercorns
• a bunch of basil
• a bunch of thyme
• an ounce of saltpetre
• an ounce of salprunella
• a pound and a half of bay salt
• a pound of moist sugar
• a gallon of water

Method

1. 1

   Soak and dry the tongue, then place it in a deep earthen pan with peppercorns, basil, and thyme.

2. 2

   Make a pickle by boiling saltpetre, salprunella, bay salt, and moist sugar in water for twenty minutes.

3. 3

   Let it cool, cover the tongue with the pickle, and let it sit for 10 days to 2 weeks, depending on the season.

4. 4

   Rub the tongue with a dry cloth before cooking or hanging to dry.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1056. The excerpt below is the record exactly as published.

Ox Tongue, Pickled.— Prepare the tongue in the usual way. Soak and dry it, and put it into a deep earthen pan with two dozen peppercorns, a bunch of basil, and a bunch of thyme. Make a pickle by boiling an ounce of saltpetre, an ounce of salprunella, a pound and a half of bay salt, and a pound of moist sugar in a gallon of water

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