Jellied Tongue

Ingredients

• one cup of the liquor in which the tongue was cooked
• two cups good stock or gravy
• half-box of gelatine
• one gill cold water
• one cup boiling water
• two tablespoonfuls vinegar
• one glass sherry
• a cold boiled tongue, sliced

Method

1. 1

   Soak gelatine in cold water for two hours.

2. 2

   Pour boiling water, stock, and tongue liquor over it.

3. 3

   Flavor with vinegar and sherry.

4. 4

   Strain and layer with tongue in a mold.

5. 5

   Set on ice until hard.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 36. The excerpt below is the record exactly as published.

Jellied Tongue. Fried Bananaa Asparagus Biscuit. Peaches and Cream. Jellied Tongue. — One cup of the liquor in which the tongue was cooked, two cups good 142 FAMILY LUNCHES FOE SUMMER stock or gravy of any meat except mutton, half-box of gelatine, one gill cold water, one cup boiling water, two tablespoonfuls vine- gar, one glass sherry, a cold boiled tongue, sliced

Cook this with the app: pantry check, scaling, and the assistant.