1 ox tongue. Salt. Pepper. Whole cloves. Stick cinnamon. Vinegar.
Wash the tongue, then cover it with boiling water and cook slowly until tender. Take from the fire, and when perfectly cooled remove the skin, fat and roots. When cold slice very thin and pack into pint jars, adding one teaspoonful of salt, one-fourth teaspoonful of black pepper, one-half teaspoonful of whole cloves and one-half cinnamon stick to each jar.
Fill to the top with vinegar and cover.
3 chickens. 1/4 oz. saltpeter. 2 lbs. (4 cups) salt. 4 quarts water. 1/4 lb. (1/2 cup) brown sugar.
Put the salt, sugar, saltpeter and water into a saucepan over the fire; let them boil for thirty min utes, skimming well. Now pour this brine into an earthenware vessel and leave it until quite cool. Meanwhile, as soon as the chickens are killed, scald them and strip off all their feathers. Put the chickens into the cold brine and leave them for three days. When pickled in this way they are best served in a stew or curry.