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Veal Tongue, to Preserve

Trim the tongue, and put it into boiling water for a quarter of an hour. Drain and dry it, take off the skin, and rub the tongue thoroughly with salt which has been mixed with a small proportion of saltpetre and a few savoury herbs chopped small. Put it into an earthen jar, sprinkle a handful of chopped herbs upon it, and lay a weight upon it to keep it under the brine. Keep it in a cool, well-ventilated place, and turn and rub it every day for ten days. Drain and dry it, put it in a large polony-skin properly cleansed, and tie it securely at both ends. If it is to be smoked, hang it over a small fire of juniper wood, upon which aromatic herbs are occasionally thrown.