Pickled Ox-Tongue
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 72. The excerpt below is the record exactly as published.
Pickled ox-tongue. Trim eïther a pig's or ox-tongue, singe it over hot cinders for a few seconds, skin it, and rub some saltpetre and coarse black pepper thoroughly into it, place in an earthenware pan with a close-fitting lid, cover the tongue with coarse salt, season with cloves, thyme, laurel leaves and whole black pepper ; keep it in pickle for a fortnight, turn and rub it every day, and as the salt begins to melt, add a few handsful to it. When ready to use, soak the tongue for two hours, and boil in water with onions
Cook this with the app: pantry check, scaling, and the assistant.