These Tongues are bought in
Quantities of the Carcass Butchers, about _Whitechappel_, and other
Butchers about Town, who kill from One hundred to Six hundred Sheep in a
Day, each Butcher; and they know very well how to cut out the Tongues, with
all their Parts to advantage: but they are afterwards trimm'd, when we
receive them, into a more regular Shape; by those who cure them. When we
are about this Work, there is one thing necessary to be observ'd,
especially in hot Weather, but always it is best to be done; which is, cut
the fleshy Part of the Bottom of the Tongue length-ways, and you will find,
towards the Root, an Artery, which as soon as 'tis cut will bleed, and
joining to that is a kind of Sweet-bread; take these out, as clean as you
can, without disfiguring the Tongue; otherwise the Tongues will have an
ungrateful Smell, and putrify: so, that if you deal by Wholesale, they will
be return'd upon your hands, or be a trouble to the Family where they are
made. Wash these well, after trimming, in Salt and Water, and then salt
them with common Salt, well dry'd, in an Iron Kettle; one pound to half an
Ounce of Salt-Petre, or Nitre, powder'd and well mix'd. Rub them well with
the Mixture, and lay them close together in a Tub, or glaz'd earthen
Vessel; and, after a few Days, when they are salt enough, take them from
the Pickle, and when they are a little dry, tie them by the Tips, half a
dozen together; and hang them up in a Chimney, where Deal Saw-Dust is
burnt, till they are smoked enough, to be cured for boiling; then boil them
in their Bunches, and let them dry for Sale.
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