|
|
 Tongue rubbed daily for five weeks with saltpetre (E252) and coarse sugar (Acton 1845) Beef tongues, rolled and sliced Image: https://archersbutchers.com  Original Receipt from ‘Modern Cookery for Private Families‘ by Eliza Acton (Acton 1845);BEEF TONGUES (a Suffolk receipt) 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. 1 large tongue, salt1/2 lb; sugar ¾ lb; saltpetre 2 ozs; 5 weeks  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |