Browned Tongue

Ingredients

• half a dozen slices of cooked tongue
• a modicum of made mustard
• a little bath of salad oil (about enough to cover the bottom of a soup plate)
• a nutmeg of butter
• A little sauce, Worcester, Robert, or Piquant, may be added to suit individual taste.

Method

1. 1

   Spread mustard on each slice of tongue and let them sit in salad oil for 2 minutes.

2. 2

   Stack the slices and press between two plates to remove excess oil for 30 minutes.

3. 3

   Melt butter in a blazer, then fry the slices until brown.

4. 4

   Serve hot with toast.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 9. The excerpt below is the record exactly as published.

Browned Tongue. For example, take half a dozen slices of cooked tongue, spread on each of them a modicum of made mustard, and let each slice repose for about two minutes in a little bath of salad oil (about enough to cover the bottom of a soup plate). Put the slices one on top of another until they make a compact little heap. Put the heap of tongue between two plates, so as to expel the superfluous oil. Let it remain thus for half an hour. Then put a nutmeg of butter

Cook this with the app: pantry check, scaling, and the assistant.