Unless the tongues were cured according to your own receipts, you
cannot tell how to treat them for potting. I shall therefore consider
that you have been under the necessity of purchasing some out of
the pickle tub of the butcher, which, generally speaking, are not
remarkable for excellence as regards flavour, and please observe that
neats’ tongues have no piquant flavour of their own, it is always
created by the curer. Take two tongues of seven or eight pounds each,
boil them as usual, and rather underdone; take off the peel and extra
root, gullet, and two and a half inches of the extreme tip, cut them
into slices one inch thick, and lay them down in a jar, with
Molasses 1 lb.
Jamaica pepper 1 oz.
Garlic, minced ½ oz.
Shalots, minced 1 oz.
Bay leaves, in powder 1 oz.
Four laurel leaves
Bay salt ½ lb.
Porter, or old ale ½ pint
These must be simmered half an hour and put into the jar hot, then
cover close with paper and let remain in a week; then take up and wash
the meat quickly with water half a pint, and vinegar half a pint, cut
then into dice and pound them in a mortar with fresh butter till you
have got a nice, smooth, thick paste. Fill clean dry pots and jars, and
leave them in a cool oven for two hours. Then press the meat down well,
and next day cover with plenty of best clarified butter and tie white
paper over. This is a quick method of getting a very excellent article
of its sort, and as the same ingredients would perfect three or four
tongues more in succession, it is economical in the end.