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Classic
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page 42
an ounce of saltpetre, and an ounce of sal-prunella; rub them well. In two days,
after well rubbing, cover them with common salt, turn them every day for three
weeks, then dry them, and rub over them bran and smoke them. In ten days days
they will be fit to eat. Keep in a cool dry place.
To stew Tongue.
Salt a tongue with saltpetre and common salt for a week, turning it every day.
Boil it tender enough to peel: when done, stew it in a moderately strong gravy;
season with soy, mushroom-ketchup, Cayenne, pounded cloves, and salt if
necessary.
Serve with truffles, morels, and mushrooms. In both this receipt and the next,
the roots must be taken off the tongues before sailing, but some fat left.
An excellent way of doing Tongues to eat cold.
Season with common salt and saltpetre, brown sugar, a little bay-salt, pepper,
cloves, mace, and allspice, in fine powder, for a fortnight: then take away the
pickle, put the tongue into a small pan, and lay some butter on it; cover it
with brown crust, and bake slowly till so tender that a straw would go through
it.
The thin part of tongues, when hung up to dry, grates like hung beef, and also
makes a fine addition to the flavour of omlets
Beef-heart.
Wash it carefully; stuff as hare; and serve with rich gravy . and currant-jelly
sauce.
Hash with the same, and port wine.
Stewed Ox-cheek, plain.
Soak and cleanse a fine cheek the day before it is to be eaten; put it into a
stew-pot that will cover close, with three quarts of water; simmer it after it
has first boiled up and been well skimmed. In two hours put plenty carrots,
leeks, two or three turnips, a bunch of sweet herbs, some whole pepper, and four
ounces of allspice. Skim it often; when the meat is tender, take it out; let
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