These are much better than bought ones. 2 lbs. common salt, 1 1/2 lb. black treacle, 1 lb. bay salt, 1/4 lb. saltpetre. The salts finely pounded and mixed with the treacle. Rub two large fresh ox-tongues with the mixture, and turn them every day for four weeks or three and a half weeks, letting them lie in the pickle. Send them to the nearest curer to be smoked for two days.This last is not indispensable, but improves them. When cured boil with plenty of vegetables, herbs, a few cloves and peppercorns ; garnish with home-made glaze and chopped aspic.