Chop fine cold cooked salt beef's tongue; cut the meat from a three-pound boiled chicken; season the tongue with pepper and nutmeg and the chicken with salt, pepper and celery seed. Select a Boston brown bread mould or a square bread-pan; put in a layer of tongue, then a layer of chicken, a thick sprinkling of parsley, a layer of sliced hard-boiled eggs, then another layer of tongue, and so on until the ingredients are used. Cover half a box of gelatine with half a cupful of cold water and soak for fifteen minutes; add a pint of boiling water; stir until the gelatine is dissolved, add the juice of a lemon, a teaspoonful of salt and a dash of red pepper. Pour this over the meat, and with a skewer make holes here and there, allowing the gelatine to go to the very bottom of the mould. Stand aside overnight and serve on lettuce leaves with mayonnaise dressing.