For the brine allow 1 gal water, 3 lbs salt, 4 ozs sugar,
and 2 ozs saltpeter✪ Pickled Tongue II. Boil and cool, then put in the trimmed
and cleaned tongues, and weight to keep them under brine.
Will keep any length of time. When wanted to use, soak
over night in cold water, boil until tender, skim, remove skin,
slice, and serve with mustard. Or, if liked pickled, slice
and cover with spiced vinegar. Will keep after being pickled.
— [Farmer's Wife, Col.
Pickled Tripe and Beef Tongue
Clean the tripe thoroughly, cut in pieces, and sprinkle
lightly with unslacked lime. Roll up each piece separately,
with the furrowed side inside, place the rolls in a tub and
pour over enough cold water to cover. Let stand about 10 or
15 minutes, then lift out the pieces, lay them on a board,
scrape them well and rinse them clean in cold water, after
which put them in a tub and cover with a weak brine, allow-
ing them to remain there about 12 hours. After removing
from this brine, scald theni with boiling water, scrape them
again lightly, and again wash in cold water, after which they
will be ready for pickling. Make a hot spiced vinegar by
adding 1 teasp each of allspice, cloves and cinnamon, to 1 qt
vinegar, and V2 cup sugar. If liked very spicy, V4, teasp
cayenne pepper or black pepper may be added. Beef tongue
should be put in a brine or pickle, the same as that prepared
for beef, and allowed to remain in there a week, after which
drain, and either smoke or dry, or put in a prepared spiced
vinegar, as directed above. — [Mrs. A. C. McP., O.
To Keep Roast Pork in Lard
Take pieces of the side meat or any other part without
bones, salt and pepper to taste, place in a roasting pan in
a hot oven, and roast till well done, but do not scorch. When
well done pack the pieces in a stone jar and fill all the spaces
298 PARxM AND HOME COOK BOOK
between, and cover the top, with fresh melted lard✪ To Keep Roast Pork in Lard. Tie heavy-
paper and a cloth over the jar, and set away in a cool, dry
place. This will keep until warm weather comes. Fresh
sausage cakes can be kept in the same way. After seasoning
with salt, pepper and a little sage, mould the sausage meat
into little cakes about 1 inch thick, fry until well done,
and pack in a stone jar with melted lard, the same as directed
above for the roasted meat. — [Mrs. H. L. J., Wash.
To Keep Beefsteak I
Mix together equal parts of salt and sugar and half the
amount of saltpeter. Place a layer of steak in a jar, sprinkle
with this mixture, and so continue until the jar is full, then
weight down with an inverted plate and heavy stone. This
will form a brine of its own, and the meat will keep sweet
for a long time. Cover well and store in a cool, dark place. —
[M. D., O.
To Keep Beefsteak II
Fry beefsteak as for the table, only be sure it is not the
least bit rare, then pack it closely in jars and cover well with
melted lard. Store in a cool place. — [Mrs. E. S., 111.
Smoked Pig Paunch
Page 204 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For the brine allow 1 gal water, 3 lbs salt, 4 ozs sugar, and 2 ozs saltpeter. Boil and cool, then put in the trimmed and cleaned tongues, and weight to keep them under brine. Will keep any length of time. When wanted to use, soak over night in cold water, boil until tender, skim, remove skin, slice, and serve with mustard. Or, if liked pickled,slice, and cover with spiced vinegar. Will keep after being pickled. — [Farmer's Wife, Col.
Pickled Tripe and Beef Tongue
Pickled Tripe and Beef Tongue
Clean the tripe thoroughly, cut in pieces, and sprinkle lightly with unslacked lime. Roll up each piece separately, with the furrowed side inside, place the rolls in a tub and pour over enough cold water to cover. Let stand about 10 or 15 minutes, then lift out the pieces, lay them on a board, scrape them well and rinse them clean in cold water, after which put them in a tub and cover with a weak brine, allowing them to remain there about 12 hours. After removing from this brine, scald theni with boiling water, scrape them again lightly, and again wash in cold water, after which they will be ready for pickling. Make a hot spiced vinegar by adding 1 teasp each of allspice, cloves and cinnamon, to 1 qt vinegar, and V2 cup sugar. If liked very spicy, V4, teasp cayenne pepper or black pepper may be added. Beef tongue should be put in a brine or pickle, the same as that prepared for beef, and allowed to remain in there a week, after which drain, and either smoke or dry, or put in a prepared spiced vinegar, as directed above. — [Mrs. A. C. McP., O.
To Keep Roast Pork in Lard
Take pieces of the side meat or any other part without bones, salt and pepper to taste, place in a roasting pan in a hot oven, and roast till well done, but do not scorch. When well done pack the pieces in a stone jar and fill all the spaces
between, and cover the top, with fresh melted lard. Tie heavypaper and a cloth over the jar, and set away in a cool, dry place. This will keep until warm weather comes. Fresh sausage cakes can be kept in the same way. After seasoning with salt, pepper and a little sage, mould the sausage meat into little cakes about 1 inch thick, fry until well done, and pack in a stone jar with melted lard, the same as directed above for the roasted meat. — [Mrs. H. L. J., Wash.
To Keep Beefsteak I
Mix together equal parts of salt and sugar and half the amount of saltpeter. Place a layer of steak in a jar, sprinkle with this mixture, and so continue until the jar is full, then weight down with an inverted plate and heavy stone. This will form a brine of its own, and the meat will keep sweet for a long time. Cover well and store in a cool, dark place. — [M. D., O.
To Keep Beefsteak II
Fry beefsteak as for the table, only be sure it is not the least bit rare, then pack it closely in jars and cover well with melted lard. Store in a cool place. — [Mrs. E. S., 111.
Smoked Pig Paunch
Records on this page
Pickled Tongue IITo Keep Roast Pork in Lard