Tongues Recipe

Cut off the roots of the tongues, they are not good smoked, but they

make nice pies. Take out the pipes and veins, boil them till tender,

mince them fine, season the meat with salt, cloves, mace, and cinnamon,

put in a little sugar and molasses, moisten the whole with brandy, put

it in a cool place, and it will keep good several months in cold

weather, and is good to make pies of at any time, with the addition of

apples chopped fine, and a little butter melted. For the remainder of

the tongues, make a brine in the following manner--to a gallon of cold

water, put a quart of rock salt, an ounce of salt-petre, quarter of a

pound of sugar, and a couple of table spoonsful of blown salt. Put in

the tongues, let them remain in it a week, and then smoke them eight or

ten days.