| Bay salt | 1 | oz. |
| Coarse sugar | 3 | oz. |
| Saltpetre, pounded | ½ | oz. |
| Cochineal, pounded | ½ | oz. |
Mix well, and rub the meat well for four days, then add for each tongue one ounce more salt and continue the rubbing and turning six days longer. The curing is now completed, and if wanted for table, may be boiled slowly four to five hours. If it is intended to dress them fresh out of pickle as wanted, the rubbing, except for the first day, must be omitted, and in such case, they would not be unpleasantly salt for four or five weeks; nevertheless, they should be turned daily. If they are only to be dried, wipe them well when taken out of the pickle, and rub them all over with bran or pollard warmed, but if to be smoked, it must be done with
| Beech chips | 2 | parts |
| Dried fern | 2 | parts |
| Oak sawdust | 2 | parts |
for a week, and they may be packed along with your hams in malt cooms and pulverised charcoal.
NEATS’ TONGUES, VERY HIGH FLAVOUR.
Having cut away the useless parts at the roots, and removed the gullets, rub the tongues all over with coarse sugar or real West India molasses, and let them lie twenty-four hours; then take
| Juniper berries | 1 | oz. |
| Black pepper, ground | ½ | oz. |
| Sal prunelle | ½ | oz. |
| Treacle | 1 | lb. |
mix, and rub with it three days, turning them daily; then add
| Bay salt | 9 | oz. |
| Common or rock salt | 12 | oz. |
rub three days, and turn the meat daily for a week, when you may dry it and smoke with beech and fern or grass turfs. The above proportions are for one fine tongue of eight or nine pounds.