6 slices cooked ox-tongue
3 tablespoonfuls Crisco
2 teaspoonfuls curry powder
6 chopped mushrooms
1 cupful brown sauce
1 dinner roll
1 egg
1 cupful boiled rice
_For tongue._ Cut slices of tongue, fry in Crisco, season with 1/4
teaspoonful salt and curry powder, then add mushrooms, and brown
sauce, simmer ten minutes. Cut large dinner roll into slices, and
toast them lightly on both sides; dip them in egg well beaten then
fry in hot Crisco and drain. Dish up slices of tongue alternately with
fried slices of roll, pour sauce round base, and serve with boiled
rice.
_For brown sauce._ Melt 3 tablespoonfuls Crisco, add 1 chopped onion,
piece of carrot, 2 mushrooms, and fry a good brown color; stir in 2
tablespoonfuls flour and fry it also; then add 1 cupful stock or water
and few drops of kitchen boquet. Let all cook ten minutes, stirring
constantly add seasoning of salt and pepper, and strain for use.
Sufficient for 6 slices.