1 beef tongue, cooked, peeled, trimmed
2 tablespoons prepared mustard
4 tablespoons butter
1/2 cup toasted bread crumbs
Slice the tongue and arrange slices in a shallow casserole. Spread the top generously with mustard. Melt the butter and dribble over the slices. Sprinkle on crumbs and slide under the broiler until hot and bubbling. Serve with boiled potatoes, a salad and lots of cold beer.