Beef Tongues

A Suffolk Receipt

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • 1 large Tongue
  • salt, ½ lb.
  • sugar, ¾


For each very large tongue, mix with half a pound of salt two ounces of saltpetre and three quarters of a pound of the coarsest sugar; rub the tongues daily, and turn them in the pickle for five weeks, when they will be fit to be dressed, or to be smoked.