Beef tongues, rolled and sliced
Image: https://archersbutchers.com
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);BEEF TONGUES (a Suffolk receipt)
For each very large tongue mix with half a pound of salt two ounces of saltpetre and three quarters of a pound of the coarsest sugar, rub the tongues daily, and turn them in the pickle for five weeks, when they will be fit to be dressed or to be smoked.
1 large tongue, salt½ lb; sugar ¾ lb; saltpetre 2 ozs; 5 weeks