Beef Tongues from Modern Cookery for Private Families by Eliza Acton
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 we...
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Spoon
- Crock
Ingredients
- sugar, ¾ lb.
- saltpetre, 2 oz.:
- 1 large Tongue
- salt, ½ lb.
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