Have the meat free from fat and bones and hashed rather fine. Mix with it the salt, pepper, and flour. Put it into a small stewpan and stir in the stock or water. Cover the pan and set it on a part of the range where the hash will cook slowly for thirty minutes; then add the butter, and cook five minutes longer.
Have the toast crisp and brown. Dip the edges in boiling water. Cut each slice of toast into two triangular pieces. Spread the meat on these, and serve at once.
Tongue Toast.
1 gill of minced tongue.
1 gill of milk.
1 tablespoonful of butter.
1/2 teaspoonful of flour.
Salt, pepper.
3 slices of toast.
Use the dry end of a boiled tongue and mince very fine. Put the butter on the stove in a small frying-pan, and when it becomes hot, add the flour. Stir until smooth and frothy; then draw the pan back to a cooler part of the range, and gradually add the milk. Now move the pan to a hotter place and cook its contents for two minutes, stirring all the time. Add the tongue and seasoning, and simmer for five minutes. Toast the bread, and place it on a warm dish. Spread a little of the tongue and sauce on each slice, and serve at once.