Pickled Pig's Tongue

Ingredients

• 6 fresh well-washed pigs' tongues
• 2 even tablespoonfuls salt
• 1 even tablespoonful pepper
• 2 onions
• 1 quart vinegar
• 1 pint water
• 1 tablespoonful sugar
• 12 whole peppers
• 6 cloves
• 2 bay leaves

Method

1. 1

   Boil tongues in water with salt, pepper, onions, and bouquet until tender.

2. 2

   Remove skin and place in a jar.

3. 3

   Boil vinegar, water, sugar, and spices, pour over tongues, cover, and cool.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 231. The excerpt below is the record exactly as published.

Pickled Fig's Tongue. — Place 6 fresh well-waahed pigs* tongues in a saucepan, cover with boiling water, add 2 even table- spoonfuls salt, 1 even tablespoonf ul pepper, 2 onions, and a bouquet, boil until tender ; then take them out, remove the skin, trim neatly, and lay in a stone jar. Place a saucepan with 1 quart vinegar and 1 pint water over the fire, add 1 tablespoonful sugar, 12 whole peppers, 6 cloves, and 2 bay leaves

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