Name: Pickled Tongue
Ingredients: pickled tongue; thick jelly; savory sauce

Pickled Tongue

Ingredients

pickled tongue
thick jelly
savory sauce

Directions

Intermix the remains of pickled tongues in a pan and press them down.
Pour a little thick jelly into the pan with the tongues.
Warm slices of cold tongue in any savory sauce.
Arrange the warm tongue slices in a pile in the center of a dish and pour the sauce over them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.