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PICKLED BEEF TONGUE

(Meats) - (The International Jewish Cook Book)







Select a large, fresh beef tongue. Soak in cold water one-half hour.
Crush a piece of saltpetre, size of walnut, one teacup of salt, one
teaspoon of pepper, three small cloves of garlic cut fine; mix
seasoning. Drain water off tongue. With a pointed knife prick tongue;
rub in seasoning. Put tongue in crock; add the balance of salt, etc.;
cover with plate and weight. Allow to stand from four to five days.
Without washing off the seasoning, boil in fresh water until tender.
The majority of the cuts of meat which are kosher are those which
require long, slow cooking. These cuts of meat are the most nutritious
ones and by long, slow cooking can be made as acceptable as the more
expensive cuts of meat; they are best boiled or braised.
In order to shut in the juices the meat should at first be subjected to
a high degree of heat for a short time. A crust or case will then be
formed on the outside, after which the heat should be lowered and the
cooking proceed slowly.
This rule holds good for baking, where the oven must be very hot for the
first few minutes only; for boiling, where the water must be boiling and
covered for a time, and then placed where it will simmer only; for
broiling, where the meat must be placed close to the red-hot coals or
under the broiler flame of the gas stove at first, then held farther
away.
Do not pierce the meat with a fork while cooking, as it makes an outlet
for the juices. If necessary, to turn it, use two spoons.











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