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Jellied Beef's Tongue

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Jellied Beef's Tongue

Ingredients

Directions

  1. Boil the smoked tongue until tender, then let it cool.

  2. Slice the tongue thinly and pack it loosely in a mold.

  3. Pour enough aspic jelly over the slices to cover them without floating.

  4. Set the mold on ice to chill and set the jelly.

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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