268 Pickling Brine for Tongues

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 5 litres ( pt or 1⅜ U.S. gals) water
  • kg (5 lb) coarse salt
  • 150 g (5 oz) saltpetre
  • 300 g (11 oz) brown sugar
  • 12 peppercorns
  • 12 juniper berries
  • 1 sprig of thyme
  • 1 bayleaf

    Method

    Place all the ingredients into a suitable pan and bring to the boil. Allow to cool completely and pour over the tongues which have previously been pierced in several places with a needle and rubbed well with salt and saltpetre.

    The time required to pickle a medium-sized tongue is 8 days in winter and 6 days in the summer.