Spiced Beef Tongue
Rub into each tongue a mixture made of ½ a pound of brown sugar, a piece of saltpetre the size of a pea and a table-spoon of ground cloves, put it in a brine made of three-quarters of a pound of salt to two quarts of water and keep covered. Pickle two weeks, then wash well and dry with a cloth; roll out a thin paste made of flour and water, smear it all over the tongue and place in a pan to bake slowly; baste well with lard and hot water; when done scrape off the paste and skim.