Lingua Salmistrata

Pickled ox tongue

Preparation info
    • Difficulty

      Medium

Appears in

By Patience Gray

Published 1986

  • About

One of the sights in winter in the Veneto — pickled tongues, magnificent, in butchers’ shops. Here is the Venetian principle of pickling them, producing not only a fine colour but an agreeable flavour. (Calves’ feet, a calf s head or a piece of belly of pork can conveniently be put into the pickle at the same time.)

Method

The pickle. Dissolve kilos (3 lb 6 oz) of sea salt