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Tongue on Toast
From Lessons in cooking through preparation of meals, 1912
Serves 3
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 124. The excerpt below is the record exactly as published.
TONGUE ON TOAST DOUGHNUTS COFFEE Ralston }i c Ralston Breakfast Food, 2 c boiling water, y^ t salt. Tongue on Toast Put enough boiled tongue through the meat grinder to make % c. Add to 2 c Medium Brown Sauce (4 T browned flour, 4 T butter, 2 c milk, to which i T lemon juice and I T chopped parsley have been added), heat thoroughly and serve on toast
Cook this with the app: pantry check, scaling, and the assistant.