Tongue in Jelly
Ingredients
Directions
Cut the tongue into slices and hold in shape.
Place the slices in a mold or dish that fits them snugly.
Pour aspic jelly around the tongue to a thickness of ½ inch.
Once the jelly is nearly firm, cover the tongue with more jelly.
Serve when cold and firm.
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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