Tongue Toast

Grate finely the remains of a tongue and mix it with the yolk of an egg or spoonful of cream, finely chopped parsley, and pepper. Make it very hot, but not boiling, and pour it on fingers of well-buttered toast. Sprinkle thickly with fine breadcrumbs and brown under griller.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.14.