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Scalloped Tongue

(Armour's Monthly Cookbook)

One cup of brown sauce, made with Armour's Extract of Beef, one can of

Veribest Ox Tongue, split, one half cup of buttered crumbs, one

tablespoon of catsup, one teaspoon of Worcestershire Sauce. Sprinkle

baking dish with crumbs, and arrange the split tongues in dish. Pour

over them the sauce to which catsup and Worcestershire Sauce have been

added. Cover with the remainder of the crumbs and bake in hot oven until

the crumbs are brown.--MRS. C. B. COLPITTS, KANSAS CITY, MO.

Other Recipes

25 Scalloped Tongue

Take the ends and poorer parts of a boiled tongue, chop quite fine, add

a little parsley, a little seasoning of salt and cayenne. Butter a

baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill

the dish in this way. When nearly full pour over the whole 1/2 a cup of

stock. Then finish with a layer of bread crumbs and bits of butter.

Brown in the oven.

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