tongues and salt them, most
particularly the roots; and as the brine consumes put some more, till
the tongues are hard and stiff. When they are salted, roll them up, and
dry them in bran.

_Tongues, to cure._ No. 5.

Have the roots well cleansed from the moisture, and with warm water wash
and open the porous parts, that the salt may penetrate, and dry them
well. Cover them for a week with a pickle made of common salt, and bay
salt well boiled in it; then rub them with saltpetre, and to make them
of a good red colour you must take them out, and rub and salt them well
so that the salt penetrates, pressing them down hard with a board that,
when they are put to dry, they may keep their due proportion. The usual
way of drying them is with burnt sawdust, which, with the salt, gives
the dusky colour that appears on the outside before they are boiled.

_Tongues, to cure._ No. 6.

Well rub into the tongue two ounces of saltpetre, a pound of common
salt, and a quarter of a pound of treacle; and baste every day for three
weeks.

_Tongue, to smoke._

Wipe the tongue dry, when taken out of the pickle; glaze it over with a
brush dipped in pyroligneous acid, and hang it up in the kitchen.

_Tongue, to bake._

Season your tongues with pepper, salt, and nutmeg; lard them with large
lardoons, and have them steeped all night in vinegar, claret, and
ginger. Season again with whole pepper, sliced nutmeg, whole cloves, and
salt. Bake them in an earthen pan; serve them up on sippets, and lay
your spice over them, with slices of lemon and some sausages.

_Tongue, to boil._

Put a good quantity of hay with your tongues, tying them up in a cloth,
or else in hay. Boil them till they are tender and of a good colour, and
they will eat short and mellow.

_Tongue, to pot._

Prick the tongues with a skewer, and salt them with bay-salt and
saltpetre, to make them red. Boil them till they will just peel; season
with mace and a little pepper, to your liking; bake them in a pot well
covered with butter, and they will keep as long as any potted meat.

_Tongue and Udder, to roast._

Have the tongue and udder boiled and blanched, the tongue being salted
with saltpetre; lard them with the whole length of large lardoons, and
then roast them on a spit, basting them with butter: when roasted, dress
them with grated bread and flour, and serve up with gravy, currant-jelly
by itself, and slices of lemon.

_Sheep's Tongue, or any