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To salt beef Tongues


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

To Salt Beef Tongues. In the right season for salting, take a quantity of beef tongues and parboil them a little, then take them out and skin them, then salt them one after another, and lay them in salt for eight days or ten, then hang them in the fireplace, leaving them there for the winter: then hang them in a dry place, for one year or two or three or four.

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