Tongue Toast

Ingredients

• the remains of a tongue
• the yolk of an egg
• a spoonful of cream
• finely chopped parsley
• pepper
• fingers of well-buttered toast
• fine bread crumbs

Method

1. 1

   Grate finely the remains of a tongue and mix with the yolk of an egg or a spoonful of cream, finely chopped parsley, and pepper.

2. 2

   Make it very hot, but not boiling, and pour it on fingers of well-buttered toast.

3. 3

   Sprinkle thickly with fine bread crumbs, and brown before fire.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 96. The excerpt below is the record exactly as published.

Tongue Toast. Grate finely the remains of a tongue and mix with it the yolk of an egg or a. spoonful of cream, finely chopi^ed parsley, and peiDper. Make it very hot, but not boiling, and pour it on fingers of welhbut- tered toast. Sprinkle thickly Avith fine bi'ead crumbs, and brown liefore fii e. Welsh Rare-bit. i lb. Cheddar Cheese, 1 Egg, 2 tablespooufuls Milk, and i teaspoouful Mustard. Have ready two slices of nice buttere<l toast, about ^ inch thick. Grate the cheese and put into a small pan, drop the egg in, add the milk and mustard, alloAving all to come to boiling point. Pour it on t he buttei'ed toast, and cut into nice little squares. White Puddings. i lb. Oatmeal, crisped in oven; { lb. Liver parboiled and grated; and 2 oz, finely chopped Beef Suet. Put in skins got at butcher’s, and boil or steam 1 hbui-j pricking Avell all over to prevent bursting. Walnut Cutlets. 4 oz. Bread Crumbs, 1 oz. shelled Walnuts, 1 teaspoon Butter, 1 teaspoon grated Onion, ^ teaspoon Flour, 1 teacup Milk, white of 1 Egg, 1 Lemon. Hun bread "crumbs and skinned walnuts through a nut mill ol‘ bread grater. Then mix Avith butter and onion. Melt a large tea- spoonful butter in pan Avith the flour and add the milk gradually. When it boils, add the other ingredients, pepper

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