Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Ingredients
Ingredients
2 Ox Tongue weighing about 3 kgs
1 teaspoon saltpeter or lime salt
10 tablespoons table salt or powdered rock salt
3 teaspoons sugar
2 tablespoons vinegar
6 tablespoons lime juice
Mix the saltpeter (black salt / lime salt), table salt, sugar, lime juice and vinegar together. Rub this mixture on the Tongues and prick all over with a fork.
Keep in the fridge for 10 days turning it over and rubbing it well every day
On the 10th day boil in a suitable pan or pressure cooker with all the residue, 2 Bay Leaves, 6 or 7 cloves, 1 teaspoon pepper corns, 2 pieces of cinnamon and a little water till soft.
Remove the white skin when cool and then cut into slices.
Use as a filling for sandwiches