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Pickled Tongues

4 servings

Ingredients

• Beef, veal or pork tongues (as needed)
• Salt (a little)
• Ground saltpeter (a little)
• Ground pepper (a little)
• Onions, sliced (a little)
• Marjoram (a little)

Instructions

1. Rub beef, veal, or pork tongues vigorously with salt and ground saltpeter, place them firmly and tightly in a stoneware pot, sprinkle with a little ground pepper, add sliced onions and a little marjoram, and, covered with a weighted board, let them lie in the brine for 8-12 days.
2. Pour the brine over them daily and turn them.
3. Then boil until tender in water, let cool, and slice cold with vegetables or on a sandwich.
4. After pickling, they can also be hung in smoke for some time.

Modernized from a treasured 19th-century German cookbook.