TONGUE TOAST.
Grate the tip end of a cooked tongue, mix with an ounce of butter, season with half a teaspoon Worcestershire sauce, heat, and spread on hot buttered toast. SJerve ' with maitre d'hotel sauce and potatoes as follows: Make a sauce of one tablespoon each flour and butter melted, one cup milk or white stock added slowly, salt and pepper, quarter teaspoon Worcestershire sauce, stir over fire slowly till creamy. Have cold cooked potatoes sliced, add to sauce, and let heat thoroughly through. Lastly, stir in one tablespoon finelychopped parsley and serve. Between two wholemeal biscuits put a layer of grated cheese mixed with butter and ehopped celery and serve at lunch. Cocoanut biscuits lining a pudding basin filled with sponge mixture make a delicious- sweet. Wafer biscuits spread with melted cheese make welsh rarebits quicker than with toast.
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19310826.2.39.11
Bibliographic details
Rotorua Morning Post, Issue 3, 26 August 1931, Page 5
Word Count
140TONGUE TOAST. Rotorua Morning Post, Issue 3, 26 August 1931, Page 5
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