Rechauffe of Tongue

Ingredients

• Cut 6 or 8 slices of cold cooked tongue.
• 2 table-spoonfuls salad oil.
• spread them very lightly with a little made mustard.
• Put a piece of butter the size of a walnut.

Method

1. 1

   Lay the slices of tongue in the salad oil, let them soak a few minutes, and then drain the oil well from them.

2. 2

   Put the butter in the blazer, when boiling hot lay in the slices of tongue and fry them until brown on both sides.

3. 3

   A few drops of Worcester or other piquant sauce may be added.

4. 4

   Serve at once with fingers of toast.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1001. The excerpt below is the record exactly as published.

Rechauffe of Tongue Cut 6 or 8 slices of cold cooked tongue, and spread them very lightly with a little made mustard. Now put about 2 table-spoonfuls salad oil in a soup plate, lay the slices of tongue in this, let them soak a few minutes, and then drain the oil well from them. Put a piece of butter the size of a walnut

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