Take ¼ lb. of cold tongue, 1oz. butter, 1oz. flour, 1gill milk, a teaspoonful of salt, quarter of a teaspoonful of pepper, 1 round of buttered toast. Chop finely the tongue, and sprinkle over with salt and pepper. Melt in a saucepan the butter, and stir into it the flour; add by degrees the milk. Continue to stir the mixture till boiling. Boil it gently for two minutes; add now the chopped tongue, and allow it to get hot. Pile it high on the buttered toast, which must be placed on a very hot dish.