Mrs Cule’s Pickled Tongue

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • 1 ox tongue
  • ¼ lb common salt
  • ¼ lb bay salt


The butcher will remove most of the bones from the tongue which should then be put into an earthenware bowl. Mix the ingredients of the pickle together and rub them into the tongue on all its surfaces. Put the tongue in its bowl in a cool place. Leave it in the pickle for 3 weeks and each day turn it over and redistribute the pickle over the exposed area.

When the 3 weeks are up, put th