Tongue, Pickled or Salted

Ingredients

• a tongue
• half a pound of common salt
• half a pound of moist sugar
• two ounces of saltpetre
• three pounds of common salt
• a quarter of a pound of moist sugar
• three ounces of saltpetre
• a quarter of an ounce of cloves
• a quarter of an ounce of mace
• a quarter of an ounce of pepper
• two tablespoonfuls of mixed herbs

Method

1. 1

   Trim the root of the tongue and leave a little fat.

2. 2

   Place it in a deep dish, cover with salt, and let it lie overnight.

3. 3

   Pour off the slime, rub with a mixture of salt, sugar, and saltpetre.

4. 4

   Turn and rub daily for a week, renewing the pickle.

5. 5

   After another week, it will be ready for use.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2014. The excerpt below is the record exactly as published.

Tongue, Pickled or Salted.— Tongues are generally bought ready pickled, but as some cooks like to prepare their own tongues, two or three methods are here given. Of these the simplest is the following : — Trim the root, and leave a little of the fat ; place the tongue in a deep dish, cover with salt, and let it lie until the next day. Pour off the slime that will have come from it, and rub it well with a mixture made of half a pound of common salt, i half a pound of moist sugar, and two ounces of i saltpetre. Turn and rub it every day for a week, renew the pickle, and turn and rub it ; every day for another week, when it will be ready for use. Or, trim the root, put the tongue in a deep pan, cover with salt, and let it lie for twenty-four hours. Drain off the slime, and rub it with a mixture made as follows : — Take three pounds of common salt, a quarter of a pound of moist sugar, three ounces of saltpetre, with a quarter of an ounce each of cloves, mace, and pepper, two table-spoon- fuls of mixed herbs finely chopped — thyme, marjoram, bay-leaves, winter savory, and basil. Pound these ingxedients in a mortar, and mix them thoroughly. Rub this mixture into the tongue, and turn and rub it every day for twelve days or a fortnight, when it will be ready for use. Or let the tongue lie in salt for twenty-four hours as above. Rub into it a mi.xture made with half a pound of common salt, half an ounce of bay-salt, half an ounce of saltpetre, and a quarter of a pound of moist sugar. Turn and rub it every day for three weeks for a small tongue, four weeks for a large one. Or make a pickle by boiling a pound of salt, a pound of moist sugar, two ounces of saltpetre, and three ounces of sal prunella in a gallon of water for twenty minutes. Let the brine get cold, then put • the tongue into it, and let it lie for a fortnight, and lay a small board on the top to keep the meat under the liquor. This pickle may be used several times if it is boiled occasionally. Tongues are always best when used straight out of the pickle. When this is not convenient, however, they should be taken out, rubbed dry, hung up to keep, and smoked, if liked. Tongue, Potted.— Take the remains of a cold boiled tongue. Remove all the hard parts, cut the meat into smaU pieces, and after- wards pound it to a smooth paste; season with cayenne, and beat with it one-fourth of its weight in clarified butter. Press it into TOW ( 986 ) TOW Email jars, cover it about a quarter of an inch deep with, clarified butter, melted dripping, or melted suet, and let it stand three or four- hours before it is used. A smaller proportion of butter -wUl be required if a little of the fat of the tongue is used instead of lean only, but the butter must not be entirely dispensed with. Some cooks season the meat by degrees with a tea-spoonful of mixed mustard, a salt-spoonful of white pepper, a pinch of cayenne, and as much grated nutmeg as •wall cover a thi-ee- penny piece to each pound of tongue. Potted tongue is excellent when pounded with its weight in well-dressed cold chicken, cold veal, or cold partridge. Time — the tongue to be pounded tiLl reduced to a perfectly smooth paste. Tongue, Roasted. — Parboil a tongue

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