Tongues, to cure. No. 5.
Have the roots well cleansed from the moisture, and with warm water wash and open the porous parts, that the salt may penetrate, and dry them well. Cover them for a week with a pickle made of common salt, and bay salt well boiled in it; then rub them with saltpetre, and to make them of a good red colour you must take them out, and rub and salt them well so that the salt penetrates, pressing them down hard with a board that, when they are put to dry, they may keep their due proportion. The usual way of drying them is with burnt sawdust, which, with the salt, gives the dusky colour that appears on the outside before they are boiled.
Tongues, to cure. No. 6.
Well rub into the tongue two ounces of saltpetre, a pound of common salt, and a quarter of a pound of treacle; and baste every day for three weeks.
Tongue, to smoke.
Wipe the tongue dry, when taken out of the pickle; glaze it over with a brush dipped in pyroligneous acid, and hang it up in the kitchen.
Tongue, to bake.
Season your tongues with pepper, salt, and nutmeg; lard them with large lardoons, and have them steeped all night in vinegar, claret, and ginger. Season again with whole pepper, sliced nutmeg, whole cloves, and salt. Bake them in an earthen pan; serve them up on sippets, and lay your spice over them, with slices of lemon and some sausages.
Tongue, to boil.
Put a good quantity of hay with your tongues, tying them up in a cloth, or else in hay. Boil them till they are tender and of a good colour, and they will eat short and mellow.