Table of Contents




Random Medieval Recipe of the Day:

27 If you would make good pickled tongue. They are best made in January, then they will keep the whole year. First take twenty five tongues or as many as you will and take them one after the other and pound them back and front on a chopping block, then they will be long. After that pound salt small and coat the tongues in salt. Take then a good small tub and put salt in the bottom, after that lay a layer of tongues as close together as possible, put more salt on them so that it is entirely white from salt. In this manner always place a layer of tongues, after that a layer of salt, until they are all laid out. Then weigh them down well so that they are covered by the brine and allow them to remain for fifty days, afterwards hang them for four days in smoke. When they have smoked enough, hang them next in the air, then you have good smoked tongue. [Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.)] (permanent link)