Ox Tongues, to Pickle

Ingredients

• 4 oz. common salt
• 3 oz. coarse sea salt (formerly 'bay salt')
• 1 oz. saltpetre
• 1 oz. sal prunella
• 4 oz. coarse sugar

Directions

1. Pound together the common salt, coarse sea salt, saltpetre, sal prunella, and coarse sugar until finely mixed.

2. Rub this mixture well into the tongue, ensuring to cover it completely.

3. Turn and rub the tongue daily for three weeks.

4. Before pickling, clean the tongue by removing all root, gristle, and fat, and wipe off any slimy substance with a clean cloth.