Salted tongue for sandwiches and as a side dish (delicious)

(Recipe #34, page 84)

Clean a heavy beef tongue as described above in no. 27. Rub it all over with a little saltpeter, then take 2 ounces of salt and rub it thoroughly into the tongue, sprinkle some of the remaining salt into a stoneware pot, set the tongue on it, sprinkle the rest on the tongue, and let it stand in a cool place for 10–14 days in the brine that develops, turning it every two days.

Preferably a few days before it is to be eaten, place the tongue in boiling water on the stove and boil it without interruption until it is easy to pierce with a fork; this should take about 3½ hours. After removing the skin, keep the tongue in the cooled broth and replace it in the liquid after each use; this will keep it moist until it is used up. If you want to keep the tongue for some time (for example in winter), the broth must be reboiled after a week.

Translated by David Green.


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