salprunella

Updated: July 27, 2025

Clean and prepare as above; and for two tongues allow an ounce of salt petre, and an ounce of salprunella, and rub them in well. In two days after well rubbing, cover them with common salt, turn them every day for three weeks, then dry them, rub bran over, and smoke them. Keep them in a cool dry place, and in ten days they will be fit to eat.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families