Scarlet Deer Tongues

Scarlet tongue is a salted tongue, and the brine turns it to a red color.
Choose one that is on the small side. Ask the butcher how long it will
need soaking. If it is correctly pickled it will need little, if any, but if you
are not certain let it soak overnight.

To every 4-pounds of tongues add:

1/4 cup large-grained salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional) can be found in pharmacies
1/2 cup warm water

Wash and remove most of the fat from the tongues. Mix together all
the spices and the garlic and rub well into the tongues.

Dissolve the salt peter in the warm water and pour over the tongues.
Place in a large, nonmetal container. Weigh the meat down with a
stone or brick and cover it with plastic wrap or aluminum foil.
Refrigerate for 10 days to 2 weeks. Turn the tongues every 2 to 3 days.

At this point the tongues may be Frozen, or they can be hung and
smoked, and then frozen.

To use:

Place the meat in a large pot of cold water. Bring to a boil and throw
away the water. Repeat 3 times.

Cover with cold again, bring to a boil, and cook over low heat,
covered, for about 2 hours or until tender. Peel off the skin while it is
still warm. The tongues may then be cooled, sliced thin, and placed
on a platter. Serve with mustard or horseradish.

Another way to prepare the tongues:

1 per person, soaked overnight if necessary
butter - 1 oz.
all-purpose flour - 1 oz.
milk - ¾ pint
double cream - 1 T.
capers - 2-3 T.
vinegar from the capers - 1 T.
salt and pepper

Let the tongue soak in a large bowl of cold water for the appropriate
length of time. Put it into a large casserole dish and cover with fresh
cold water. Put the lid on the pan, bring it slowly to the boil and
simmer for 2½-3½ hours until the tongue can be very easily pierced
with a skewer. It should feel very tender and soft. Remove it from the
heat and let it sit in its hot stock while you make the sauce.

Melt the butter in a small saucepan, stir in the flour and when it foams
start adding the milk slowly, a little at a time, stirring after each
addition. When you have a smooth creamy sauce let it simmer gently
for 10 minutes, then add the cream, capers and caper vinegar.
Season with salt and pepper and keep hot.

Remove the tongue from the liquid and skin it. Do this with your
fingers. Although this is hot work, this is the best method. You will find,
if the tongue is cooked, that the skin peels off quite easily in strips.
Slip out the bones underneath the tongue, slice it fairly thickly and lay
the slices round and over a heated serving dish. Put a sprinkling of
capers over the top and serve very hot with the caper sauce and
mashed potatoes.

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