CURING A TONGUE
A RELIABLE METHOD. The economical way to serve tongue is to buy it fresh, and cure it yourself. Choose one weighing about four pounds and see that it has a smooth skin. It is then young and will eat tender. Make the pickle by mixing together Jib. salt, 4oz. brown sugar and a pinch of saltpetre. Lay the meat on a deep dish and rub the mixture well into it.
Turn over daily for a fortnight, and when required to be cooked, take it from the pickle and soak it in cold water for twelve hours. When soaked, put the tongue into a pan. cover with cold water and bring gently to the boil. Continue to simmer until tender; this usually takes about three hours. When cooked leave the tongue in the liquor until cold, then carefully remove the skin and curl the tongue round tightly in a large cake tin. Pour over the glaze and stand in a refrigerator to set. Turn out and garnish the dish with parsley.
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Wairarapa Times-Age, 14 February 1939, Page 8
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173CURING A TONGUE Wairarapa Times-Age, 14 February 1939, Page 8
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