27 If you would make good pickled tongue
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "27 If you would make good pickled tongue". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

27 If you would make good pickled tongue. They are best made in January, then they will keep the whole year. First take twenty five tongues or as many as you will and take them one after the other and pound them back and front on a chopping block, then they will be long. After that pound salt small and coat the tongues in salt. Take then a good small tub and put salt in the bottom, after that lay a layer of tongues as close together as possible, put more salt on them so that it is entirely white from salt. In this manner always place a layer of tongues, after that a layer of salt, until they are all laid out. Then weigh them down well so that they are covered by the brine and allow them to remain for fifty days, afterwards hang them for four days in smoke. When they have smoked enough, hang them next in the air, then you have good smoked tongue.



Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pickles
salt
seafood


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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:27>. Accessed on July 25, 2024, 4:15 am.