Tongue in Aspic

Ingredients

• Remove skin and roots from cooked tongue (p. 322)
• brown Aspic Jelly (p. 425)
• cooked carrot
• turnip
• beet
• parsley

Method

1. 1

   Run skewer through tip of tongue and fleshy part, thus keeping tongue in shape.

2. 2

   When cool, remove skewer.

3. 3

   Put a round pan in ice water, cover bottom with brown Aspic Jelly, and when firm, decorate with cooked carrot, turnip, beet cut in fancy shapes, and parsley.

4. 4

   Cover with Aspic Jelly mixture, adding it by spoonfuls so as not to disarrange vegetables.

5. 5

   When this layer of mixture is firm, put in tongue, adding gradually remaining mixture, as in Tomatoes in Aspic.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 179. The excerpt below is the record exactly as published.

TONGUE IN ASPIC Remove skin and roots from cooked tongue (p. 322). Run skewer through tip of tongue and fleshy part, thus keeping tongue in shape. When cool, remove skewer. Put a round pan in ice COLD ENTREES 429 water, cover bottom with brown Aspic Jelly (p. 425), and when firm, decorate with cooked carrot, turnip, beet cut in fancy shapes, and parsley

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