24 Jellied Tongue Recipe

Make a jelly of 1/4 a box of gelatine and a pint of soup stock; season

highly when it begins to thicken. Wet a mould and lay slices of tongue

all over the bottom and sides. When it begins to set fill the centre

with chopped chicken, hard boiled eggs, or just use tongue alone. When

cold and firm garnish with parsley.

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