Pickled Beef Tongue

Pickled Beef Tongue

Note: For reading purposes only. This recipe does not meet modern food safety standards.

Beef, pork, tongues or hung beef

4 gallons water

1 ½ pounds sugar or molasses

2 ounces saltpetre

6-9 pounds salt (depending on storage time)

2 ounces sugar

½ pound salt

Mix the meat in water, sugar or molasses, and saltpetre. If it is to last a month or two, put in 6 pounds of salt; if you wish to keep it over the summer, use 9 pounds of salt. Boil it all together gently, and skin, and then let it cool. Put the meat in the vessel in which it is to stand, pour the pickle on the meat until it is covered, and keep it for family use. Once in 2 months boil and skim the pickle, and throw in 2 ounces of sugar and ½ pound of salt. When tongues and hung beef are taken out, wash and dry the pieces, put them in paper bags, and hang in a dry, warm place. In very hot weather, rub the meat well with salt before it is put in the pickle, and let it lie 3 hours for the bloody portion to run out. Too much saltpetre is injurious.

From Memories in the Kitchen: Bites and Nibbles From "Bryony"

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