Corned Tongue Recipe

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Instructions

Wash and trim out the roots of one or more fresh beef tongues.
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.
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.
Brine for Corning
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.
Cool and strain through cheesecloth.
Pour it over the meat and add a teaspoon of pepper, half a teaspoon of ginger, three bay leaves and two cloves of garlic.
This amount of brine is sufficient for half a dozen tongues.
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.