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.