A PICKLE FOR TONGUES OR BEEF (Newmarket Recipe)

Ingredients

• 1 gallon soft water
• 3 lb coarse salt
• 6 oz coarse brown sugar
• 1/2 oz saltpetre

Instructions

1. Put all the ingredients into a saucepan, and let them boil for 1/2 hour, clear off the scum as it rises, and when done pour the pickle into a pickling-pan.
2. Let it get cold, then put in the meat, and allow it to remain in the pickle from 8 to 14 days, according to the size.
3. It will keep good for 6 months if well boiled once a fortnight.
4. Tongues will take 1 month or 6 weeks to be properly cured; and, in salting meat, beef and tongues should always be put in separate vessels.