Mince of Tongue and Eggs

Ingredients

• Boil a fresh calf's tongue
• Heat 1/2 pt. of soup stock
• a tablespoon of butter
• and 1 of browned flour
• a teaspoon of tomato catsup
• a teaspoon of onion juice
• Have ready slices of toast

Method

1. 1

   Boil the fresh calf's tongue, let it get cold, and mince fine.

2. 2

   Heat 1/2 pt. of soup stock, and cook together in a frying-pan a tablespoon of butter and one of browned flour.

3. 3

   Pour the hot soup stock over this and cook until you have a thick brown sauce.

4. 4

   Add the chopped tongue and toss until smoking hot.

5. 5

   Season with tomato catsup, onion juice, salt, and pepper.

6. 6

   Pour the hot mixture over slices of toast and place a poached egg in the center of each slice.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 239. The excerpt below is the record exactly as published.

MINCE OF TONGUE AND EGGS.— Boil a fresh calf's tongue, let it get cold, and mince line. Heat Yz pt. of soup stock, and cook together, in a frying-pan, a tablespoon of butter and 1 of browned flour. On this pour the hot soup stock and cook until you have a thick brown sauce. Into this turn the chopped tongue, and toss and stir until smoking hot. Season with a teaspoon of tomato catsup, a teaspoon o-f onion juice, salt and pepper. Have ready >lices of toast

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