—All tongues from sheep come under this head. After they have been taken out of the heads they should be thrown into ice water, washed and spread on a table, or in pans, in the cooler at a temperature of from 34° to 38° F. for twenty-four hours. Following that they should be trimmed, cutting off the extra pieces of fat and the gullet. They are then ready for curing. They should be cured in a plain 75-degree strength pickle with six ounces of saltpetre to 1,000 pounds of meat, holding them in this pickle for a week or ten days. They are then ready for use, either in sausage or for cooking.
Medium.
Common.
FIG. 95.—VEAL SADDLES.
Pickled Lamb Tongues.
—When tongues are pickled they are put up with a white wine vinegar and are handled as follows: After they are thoroughly chilled they are scalded sufficiently to take off the outside film or skin on the tongue. This is then scraped off with a hand scraper, or knife, and the tongue trimmed, cutting off any parts that are discolored, or any loose pieces of fat. The tongues are afterwards cooked until they are soft enough for the bone to pull out readily. No special time can be fixed upon for this work as the cooking varies greatly, according to the condition of the animals from which the tongues were taken, and it is well in cooking them to keep the sheep and lamb tongues separate.
Choice.
Good.