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.

Tomato Creams

Slice some good firm tomatoes. On each slice put a round of ham or tongue and a filetted anchovy cut into strips and laid on in a lattice-work pattern. Whip some cream and flavour it with anchovy and cayenne, and heap a little in the centre of each savoury. Only a rim of the tomato should be left in sight. Garnish with parsley and a little pepper sprinkled on each cream.

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.25.

Rice Salad

Amount of ingredients depending on the number of servings.

Cook rice in salted water. Do not overcook. Drain, and rinse in cold water. Put aside and prepare the following salad into which rice will be tossed.

Sliced mushrooms (1 can)

Sliced artichokes (1 can)

Lamb's tongue (boil, remove skin & chop finely)

Tuna, shredded (1/2 tin)

Stoned olives (chopped)

Anchovies (2 - 3)

Oil, salt and pepper and the juice of 1 lemon.

Mix all ingredients together - including the rice.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.6.

Ham and Tongue Mould

Four sheeps' tongues, 2 or 3 slices bacon or ham, 2 teaspoons gelatine, 1 tablespoon chopped parsley, hard-boiled eggs, pinch pepper.

Method: Boil tongues until tender; remove skin and bones and put through mincer with the boiled bacon or ham.

Dissolve gelatine in one cup of liquid in which tongues were boiled. Add to the mince with parsley and pepper. Line a mould with slices of hard-boiled egg and fill with the tongue mixture and allow to set firmly.

Source: contributed by Mrs D. Ward (Crystal Brook) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [Jan. 3].