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Tongue Toast

A dish of sliced boiled tongue served on toast with butter, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Tongue Toast

Ingredients

Directions

Prepare

  1. Slice the tongue and cut each slice into small pieces.

  2. Heat the pieces in a pan with a little butter.

  3. Moisten with warm water or clear soup to prevent burning.

Cook and serve

  1. Add salt and pepper, then stir in 2 beaten eggs.

  2. When set, arrange neatly on toast.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tongue
Provides the meat that forms the main body of the dish.
Eggs
Set when heated, binding the meat pieces into a soft, cohesive mixture.
Butter
Adds fat for richness and helps the pieces brown lightly in the pan.

The step that matters

Moisten with warm water or clear soup. Adding liquid to the pan keeps the meat from scorching before the eggs go in. Too little liquid lets the proteins and sugars dry out and burn, while the eggs need gentle heat to set softly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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