Corned Tongue Recipe

Instructions

1. Wash and trim out the roots of one or more fresh beef tongues.
2. Put them into a stone jar, cover with brine, lay a plate over the meat and on this a stone to keep the meat under the brine.
3. Cover securely, keep in a cold place and in a week they will be ready for use, although they will keep in the brine for several weeks in cold weather.
4. Brine for Corning
5. Put two quarts of water, three-quarters of a pound of salt, a quarter of a pound of brown sugar and a fourth of an ounce of saltpeter together into a granite saucepan and heat to boiling.
6. Cool and strain through cheesecloth.
7. Pour it over the meat and add a teaspoon of pepper, half a teaspoon of ginger, three bay leaves and two cloves of garlic.
8. This amount of brine is sufficient for half a dozen tongues.
9. Calf tongue may be corned in the same way and if desired, a piece of beef may be corned in the same brine with the tongues.