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Ox Tongue Toast
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 3-4 minutes to heat. Serves 1.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1057. The excerpt below is the record exactly as published.
Ox Tongue Toast (a breakfast relish). — Mince two ounces of cold boiled tongue very finely. Itfix with it a hard-boiled egg chopped small, and a pinch of cayenne and powdered mace. Dissolve two ounces of fresh butter, add the tongue, &c., and stir all over the fire xmtil the mixture is quite hot, then spread it thickly on a slice of buttered toast
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