Scarlet Tongue

Ingredients

• 1 whole beef tongue
• salt peter (curing salt)
• generous amount common salt
• 2–3 carrots
• 1–2 cloves
• 1 sprig parsley
• 2–3 onions

Instructions

1. Take a beef tongue and rub it well with a cloth. Rub it thoroughly with salt peter (curing salt), then place it in an earthenware pot, covering it completely with common salt. Leave it to cure for eight days, turning it each day and ensuring it remains fully submerged in salt.
2. After eight days, remove the tongue and soak it in cold water for several hours. Wash it thoroughly and remove the skin. Place it in a pot of water with carrots, cloves, parsley, and onions. Simmer until the tongue is very tender. Remove from the cooking liquid and place under a press (weight) for a couple of days.