Tongue Toast

Ingredients

• finely chopped cold tongue
• a little water
• a small lump butter
• salt
• pepper
• two beaten eggs
• milk
• flour
• water

Method

1. 1

   Put finely chopped cold tongue in a saucepan with a little water; when heated, add a small lump of butter, salt, and pepper.

2. 2

   Then stir in two beaten eggs and pour the mixture on each slice of toast.

3. 3

   Alternatively, add milk to make a gravy, stir in a little thickening of flour and water, let boil for a few moments, and pour over the toast without adding eggs.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 41. The excerpt below is the record exactly as published.

Tongue Toast — Put finely chopped cold tongue in saucepan with a little water ; when heated add a small lump butter, salt and pepper, then stir in two beaten eggs and pour mixture on each slice of toast; or add with the seasoning milK to make quite a gravy; stir in a little thickening of flour

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