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Pigs' Tongues

Trim six or eight pigs' tongues neatly at the root, and rub them well with moist sugar. Leave them for twenty-four hours; then rub into them a powder, made of four ounces of common salt, two ounces of bay salt, and half an ounce of saltpetre. Turn them daily. They will be ready for use in ten days. If liked, they may be put into sausage-skins, dried, and smoked. Sufficient, one tongue for each person.