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Tongues To Cure No 5

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







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.











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