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Escalloped Tongue

Chop the tongue when cold, and to one pint add one teaspoonful chopped parsley, one of salt, one of capers, one of bread crumbs ; three tablespoonfuls of butter. Mix tongue and seasoning well together, butter your dish, cover the bottom with bread crumbs, and then put the meat on it, pouring over this one-half cup of stock and one tablespoonful of onion juice. Sprinkle a few bread crumbs on the top, with bits of butter, and bake fifteen or twenty minutes.