Take a large cold tongue, that has been well boiled. Trim off the roots. Have ready some slips of the fat of cold boiled ham, cut into long thin pieces, about as thick as straws. With a larding needle, draw them through the outside of the tongue, and leave them there. Arrange the borders in rows, or handsome regular forms, leaving about an inch standing up on the surface.
Cold meat or poultry is far better for larding than that which is yet to cook.
TONGUE TOAST.—
Make some slices of nice toast, not very thick, but browned evenly all over, on both sides. Trim off the whole of the crust. Butter the toast slightly. Grate, with a large grater plenty of cold tongue, and spread it thickly over the toast. Lay the slices side by side, on a large dish—not one slice on the top of another.
Serve them up at breakfast, luncheon, or supper.
HAM TOAST—
Is prepared in the same manner, of grated cold ham spread on slices of buttered toast.