For each tongue of seven to nine pounds weight, having cut out the
gullet and trimmed the root, take
Bay salt 1 oz.
Coarse sugar 3 oz.
Saltpetre, pounded ½ oz.
Cochineal, pounded ½ oz.
Mix well, and rub the meat well for four days, then add for each
tongue one ounce more salt and continue the rubbing and turning six
days longer. The curing is now completed, and if wanted for table, may
be boiled slowly four to five hours. If it is intended to dress them
fresh out of pickle as wanted, the _rubbing_, except for the first day,
must be omitted, and in such case, they would not be unpleasantly salt
for four or five weeks; nevertheless, they should be _turned_ daily.
If they are only to be _dried_, wipe them well when taken out of the
pickle, and rub them all over with bran or pollard warmed, but if to be
_smoked_, it must be done with
Beech chips 2 parts
Dried fern 2 parts
Oak sawdust 2 parts
for a week, and they may be packed along with your hams in malt cooms
and pulverised charcoal.