Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Neats' Tongues Cured for Keeping

Neats' Tongues Cured for Keeping

Prepare two tongues by trimming them neatly and cutting off the roots without disturbing the under fat. Wash and dry them, and rub them well with an ounce of saltpetre and an ounce of sal prunella. Rub them well every day for four days; place them in a long earthenware pan, cover them with a pound of common salt, and turn them every day for three weeks. Wipe them with a soft cloth, dip them in bran, and hang them in smoke for a fortnight. Probable cost, 3s. 6d. to 4s. 6d. each.

Read next

← Neat's Tongue, PottedNeats' Tongues, to Salt for Immediate Use →