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Penelope Pemberton cookbook, Dec. 19, 1716
Page 214
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To Salt 6 or 8 Netes Toungs ye Irish Way Take 5 pound of Common Salt 6 ounces fo Brown Sugar 2 ounces of Salt peter A Small pint of baysalt bate yur Salt peter & bay Salt Small Crush all the Lumps of ye Common Salt & Suger well & mixe all well togather & rub your toungs well over till all is gone in then put them down Close in a muge picher put them Close Doun and Corke up the picher very Close you may take ym out & boill ym as you want them and Corke it well up agane Lay ym in water 2 Nights & a day before you boyle them
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To Salt 6 or 8 Netes Toungs ye Irish Way Take 5 pound of Common Salt 6 ounces fo Brown Sugar 2 ounces of Salt peter A Small pint of baysalt bate yur Salt peter & bay Salt Small Crush all the Lumps of ye Common Salt & Suger well & mixe all well togather & rub your toungs well over till all is gone in then put them down Close in a muge picher put them Close Doun and Corke up the picher very Close you may take ym out & boill ym as you want them and Corke it well up agane Lay ym in water 2 Nights & a day before you boyle them
Szathmary Culinary Manuscripts and Cookbooks
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