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Tongues To Cure No 2

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

One pound of bay salt, half a pound of saltpetre, two ounces of sal

prunella, two pounds of coarse sugar; make your brine strong enough with

common salt to float an egg. The quantity of water is seven quarts, boil

all together, and scum it well for half an hour. When cold, put the

tongues in, and wash them in warm water before dressing. For table be

sure never to let them boil, but simmer slowly for four or five hours.

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