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This is a direct transcription from her own hand in 1946;
"I don't know what to tell you about pickled heart and tounge. Perhaps you mean the kind I used to put in spices and vinegar.
Cook your meat until it is done. Slice or chunk it. Take vinegar if too sharp, add a little water, get pickling spice and bay leaves, boil them together-(added later in pencil) with vinegar
put the meat in it and let come to a boil. If you want to keep it any time, pack in glass cans while hot and seal them.
One heart or 1 tounge at a time if you were going to eat them right away would be enough. (
)
Put in as much spice as you would like-a couple of teaspoons for one heart or tounge. use enough vinegar to cover the meat"
Also pinned to the same note was her budget;
"Monday March 11, 1946
I bought 1/2 pound of liver for Walt Jewel 19 cents. Got one pint of ice cream
35 cents bought a ticket to the B.B. game 15cents.
Tuesday March 12, 1946
Ran out of funds"
The reason this came up is I am making pickled tounge and I called Mom to ask her how and she brought this over.
Anyways if any of you have any pointers on pickled tounge, I'm all ears
"I don't know what to tell you about pickled heart and tounge. Perhaps you mean the kind I used to put in spices and vinegar.
Cook your meat until it is done. Slice or chunk it. Take vinegar if too sharp, add a little water, get pickling spice and bay leaves, boil them together-(added later in pencil) with vinegar
put the meat in it and let come to a boil. If you want to keep it any time, pack in glass cans while hot and seal them.
One heart or 1 tounge at a time if you were going to eat them right away would be enough. (
)Put in as much spice as you would like-a couple of teaspoons for one heart or tounge. use enough vinegar to cover the meat"
Also pinned to the same note was her budget;
"Monday March 11, 1946
I bought 1/2 pound of liver for Walt Jewel 19 cents. Got one pint of ice cream
35 cents bought a ticket to the B.B. game 15cents.
Tuesday March 12, 1946
Ran out of funds"
The reason this came up is I am making pickled tounge and I called Mom to ask her how and she brought this over.
Anyways if any of you have any pointers on pickled tounge, I'm all ears
Wish i could help....My grandfather was a butcher,farmer,grocery store owner and loved tongue...Not sure if he ever pickled it,but he is long gone etc...
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