Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste. Half fill patty-pans with the mixture. Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust. Put in the oven and bake about ten minutes. Serve hot.
SCRAMBLED EGGS WITH BRAINS
Scald brains with hot water, clean and skin, and boil a few minutes in fresh water. Melt a little fat in skillet, put in brains, finely chopped, and stir well until dry and done. Add one teaspoon of chopped parsley, pinch of salt, and three eggs well-beaten. Stir with a fork until eggs are evenly cooked, put on hot platter, and serve immediately.
SCRAMBLED EGGS WITH SAUSAGE
Take one pound of cold, boiled sausage, skin and slice in half-inch pieces. Place in a frying-pan with two tablespoons of hot fat; brown on both sides a few minutes and just before serving add three eggs, beaten slightly; mix; and cook until the eggs are set and serve immediately.
Chopped tongue root may be used instead of sausage.
SMOKED BRISKET OF BEEF AND EGGS
Take slices of smoked breast of beef, brown in frying-pan; place on hot platter. Slip as many eggs as are needed in frying-pan and cook gently by dripping the hot fat over them until done. Place carefully on the beef slices and serve at once.
*CHEESE*
Cheese should not be tightly covered. When it becomes dry and hard, grate and keep covered until ready to use. It may be added to starchy foods.