Cured Ox Tongue I.

Perhaps your new favorite bean dish:

After a fresh ox tongue is washed and cleaned, the gullet, which can be used for soup or cooked for minced meat dishes, is cut off. Then score the skin three or four times on each side, rub the tongue with 5 dkg of salt, a pinch of saltpetre and 1 teaspoon of clear sugar, place it in a suitable dish, add a few grains of pepper and new spices, 4 cloves, 2 bay leaves, cover it with a suitable lid wrapped in white paper, weigh it down with a clean stone, leave it in the pickle for 6 to 8 days, but turn it over daily. After this time, put the tongue on the fire in warm water, so that it is covered with it, and cook it gently until soft (2 to 2 1/2 hours). After that, remove the skin, put the tongue in pieces or whole in a big glass, fill up with clear soup and sterilize at 100 °C for 50 minutes.

When serving, warm the tongue in the jar, then cut it into diagonal slices and serve with spinach, peas, bean pods or other vegetables.

Do not pierce it with a fork, otherwise its juice will escape and it will lose its strong flavor, but press the tip of the tongue with your index finger and thumb, if it feels soft, remove it from the fire.

all : Home canning, by Mrs. Emilie Lösel,

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