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Scrambled Eggs with Smoked Beef Tongue

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons white pepper, and sharply beat up with fork for one minute. Cut two ounces smoked beef tongue in quarter-inch pieces, place in a sautoir with two tablespoons melted butter, and cook on a brisk fire for two minutes, tossing meanwhile. Drop in eggs and cook for six minutes, briskly mixing quite frequently, pour into a deep, hot dish and serve.