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Tongue in Jelly

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Tongue in Jelly

Ingredients

Directions

  1. Slice the tongue and arrange the slices in a mold or dish that fits them snugly.

  2. Pour aspic jelly around the tongue slices to a depth of ½ inch.

  3. Once the jelly is nearly firm, cover the tongue with more jelly.

  4. Refrigerate until cold and firm before serving.

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.

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