Beef Tongues

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Tongue, 7 to 8 lbs.
  • saltpetre, 1 oz.
  • black pepper,


These may be cured by any of the receipts which we have already given for pickling beef, or for those which will be found further on for hams and bacon. Some persons prefer them cured with salt and saltpetre only, and dried naturally in a cool and airy room. For such of our readers as like them highly and richly flavoured we give our own method of having them prepared, which is this:—“Rub over