Recipes > Meat > Beef > Tongue in Jelly

Tongue in Jelly


Boil and skin either a fresh or salt tongue. When cold, trim off the roots. Have one and a fourth quarts of aspic jelly in the liquid state. Cover the bottom of a two-quart mould about an inch deep with it, and let it harden. With a fancy vegetable cutter, cut out leaves from cooked beets, and garnish the bottom of the mould with them. Gently pour in three tablespoonfuls of jelly, to set the vegetables. When this is hard, add jelly enough to cover the vegetables, and let the whole get very hard. Then put in the tongue, and about half a cupful of jelly, which should be allowed to harden, and so keep the meat in place when the remainder is added. Pour in the remainder of the jelly and set away to harden. To serve: Dip the mould for a few moments in a pan of warm water, and then gently turn on to a dish. Garnish with pickles and parsley. Pickled beet is especially nice.


Print recipe/article only


Miss Parloa's New Cook Book.

comments powered by Disqus