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Suffolk Beef Tongues
Game and 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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