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Tongue Toast

Instructions

A very nice dish is prepared from cold boiled or potted tongue. Slice the tongue, and cut each slice into small, fine pieces; heat it in a pan with a little butter. To prevent burning, moisten with warm water or clear soup; add salt and pepper; stir into it two beaten eggs. When set, arrange neatly on toast.

Dainty bits of roast game, fowl, etc., minced, warmed over, and served on toast are excellent, and show a way of using good material that would otherwise be wasted.

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Source

Breakfast Dainties (1885).