Monday, September 28, 2009

Scalloped Tongue

Take the ends and poorer parts of a boiled tongue, chop quite fine, add a little parsley, a little seasoning of salt and cayenne. Butter a baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill the dish in this way. When nearly full pour over the whole ½ a cup of stock. Then finish with a layer of bread crumbs and bits of butter. Brown in the oven.

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