Pickling Ox Tongues

Ingredients

• 4oz. common salt
• 3oz. bay salt
• ½ oz. of saltpetre
• ½ oz. of sal prunella
• 4oz. coarse sugar
• 6oz. salt
• 4oz. sugar
• 10oz. of saltpetre
• each quart of water

Method

1. 1

   Pound together the common salt, bay salt, saltpetre, sal prunella, and coarse sugar.

2. 2

   Rub this mixture into the tongue daily for three weeks.

3. 3

   Alternatively, make a pickle by boiling salt, sugar, and saltpetre in water, skim, strain, and pour over the trimmed tongues that have been lightly rubbed with salt.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 76. The excerpt below is the record exactly as published.

4oz. common salt, 3oz. bay salt, |oz. of saltpetre, and the same of sal prunella, with 4oz. coarse sugar; then rub this mixture well into the tongue, rubbing and turning this daily for three weeks. It is best to do two or three tongues together. (This also is a well tried old family recipe.) Tongues need care in preparing them for the pickling tub ; they must be freed from all root, gristle, and fat ; and all the slimy sticky substance often found adhering to them must be carefully wiped off with a clean cloth ; if left on this would spoil the pickle used. Another way of preparing these is thus : make a pickle by boiling together 6oz. salt, 4oz. sugar, and a short i0z. of saltpetre, to each quart of water

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