Simple fine cold tongue sandwiches recipe

Chop, cold ready to eat, tongue very fine. For each cupful, stir in:

• 2 tablespoonfuls of melted butter
• dash of red pepper
• ±1 1/2 teaspoonful of onion juice.

Spread the bread with the tongue paste, roll each sandwich carefully, tie with narrow ribbon and put away until wanted. These can be made several hours before serving.