What's on the Menu?!: Tongue Toast

Smiley's Cookbook (1895)

TONGUE TOAST.

Miss Corson's Practical American Cookery and Household Management (1885)
Miss Juliet Corson

Several slices of toast

1 pint cold tongue, grated

½ cupful milk

1 tbs butter

Salt and pepper

Make several slices of toast, and lay them on a platter chop very fine or grate some bits of cold tongue, allowing two heaping tablespoonfuls for each slice of toast. Put the tongue into a saucepan. To each pint of tongue add a half- cupful of milk, a tablespoonful of butter, and a palatable seasoning of salt and pepper. Stir the tongue over the fire until it is hot, then pour it on the toast, and serve it at once.

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