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Suffolk Beef Tongues

Meats - Offal
Historic

Tongue rubbed daily for five weeks with saltpetre (E252) and coarse sugar (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

BEEF TONGUES (a Suffolk receipt)
For each very large tongue mix with half a pound of salt two ounces of saltpetre and three quarters of a pound of the coarsest sugar, rub the tongues daily, and turn them in the pickle for five weeks, when they will be fit to be dressed or to be smoked.
1 large tongue, salt½ lb; sugar ¾ lb; saltpetre 2 ozs; 5 weeks




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