Name: Egg Baskets with Tongue
Ingredients: ½ teacup boiled tongue, chopped fine; 2 tablespoons chopped parsley; coarse sea salt (formerly 'bay salt')

Egg Baskets with Tongue

Ingredients

½ teacup boiled tongue, chopped fine
2 tablespoons chopped parsley
coarse sea salt (formerly 'bay salt')

Directions

Use boiled salt or fresh boiled tongue, chopped fine, measuring ½ teacup after chopping.
Replace chicken with tongue and celery with parsley.
Mix the ingredients and fill the egg baskets.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.