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To Cure Tongues I
To Cure Tongues I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of curing beef tongues with a salt, saltpetre, sugar and spice brine prior to boiling the tongue for immediate use or smoking for storage. The full recipe is presented here and I hope you enjoy this classic British version of: To Cure Tongues I.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+14 days brining)
Serves:
10
Rating: 
Tags : Spice RecipesBeef RecipesBritish Recipes
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume
Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO CURE TONGUES.
I.
674. INGREDIENTS.—For a tongue of 7 lbs., 1 oz. of saltpetre, 1/2 oz. of black pepper, 4 oz. of sugar, 3 oz. of juniper berries, 6 oz. of salt.
Mode.—Rub the above ingredients well into the tongue, and let it remain in the pickle for 10 days or a fortnight; then drain it, tie it up in brown paper, and have it smoked for about 20 days over a wood fire; or it may be boiled out of this pickle.
Time.—From 10 to 14 days to remain in the pickle; to be smoked 24 days.
Average cost, for a medium-sized uncured tongue, 2s. 6d.
Seasonable at any time.
Note.—If not wanted immediately, the tongue will keep 3 or 4 weeks without being too salt; then it must not be rubbed, but only turned in the pickle.
Modern Redaction
Method:
Combine the saltpetre, black pepper, sugar, juniper berries and salt in a bowl. Rub this mixture thoroughly into the tongue then place in a non-reactive dish and pour over any remaining rub. Cover with clingfilm and refrigerate for between 10 to 14 days, turning and rubbing the tongue with the pickle every day.
After this time, the tongue may be used immediately, or it can be smoked for further storage. (See the article on making a home-made hot smoker for ideas on how to simply create your own smoker.)
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.
