Recipes > Meat > Beef > To Pickle and Dress a Tongue to Eat Cold

To Pickle and Dress a Tongue to Eat Cold

Ingredients

• 6 ounces of salt
• 2 ounces of bay-salt
• 1 ounce of saltpetre
• 3 ounces of coarse sugar
• cloves, mace, and allspice to taste
• butter
• common crust of flour and water

Instructions

Lay the tongue for a fortnight in the above pickle, turn it every day, and be particular that the spices are well pounded; put it into a small pan just large enough to hold it, place some pieces of butter on it, and cover with a common crust. Bake in a slow oven until so tender that a straw would penetrate it; take off the skin, fasten it down to a piece of board by running a fork through the root and another through the tip, at the same time straightening it and putting it into shape. When cold, glaze it, put a paper ruche round the root, which is generally very unsightly, and garnish with tufts of parsley.

Time: From 3 or 4 hours in a slow oven, according to size.

Seasonable at any time.

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Source

The Book of Household Management (1861).

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