1 large boiled tongue (cold).

2 ounces of gelatine dissolved in 1/2 pint of water.

1 tea-cup of browned veal gravy.

1 pint of liquor in which the tongue was boiled.

1 table-spoonful sugar.

1 table-spoonful burnt sugar for coloring.

3 table-spoonfuls of vinegar.

1 pint boiling water.

Put together the gravy, liquor, sugar, vinegar and a table-spoonful of burnt sugar dissolved in cold water.

Add the dissolved gelatine and mix well - then the boiling water, and strain through flannel. Cut the tongue in slices as for the table. Let the jelly cool and begin to thicken. Wet a mould with cold water, put a little jelly in the bottom, then a layer of tongue, more jelly, and so on, until the mould is full. Cover and set in a cool place.

To turn it out, dip the mould in hot water for an instant, invert upon a dish, and garnish with celery-sprigs, and nasturtium-flowers. Cut with a thin, sharp knife, perpendicularly.

This is a handsome and delicious dish, and easily made.