Ingredients

1 large boiled tongue, 1 1/2 ozs. gelatine, dissolved in 1/2 a pint of water, 2 teacups of rich browned veal gravy, 1 bunch of savoury herbs, 1 tablespoonful of sugar, 1 tablespoonful of burnt sugar, for colouring, 1 tablespoonful of vinegar, 1 pint of boiling water, 1 egg, boiled hard.

Method

Put together the gravy, sugar, vinegar, the burnt sugar, dissolved in a little cold water, and the herbs. Add to this the gelatine, then the boiling water, and strain through flannel; let the jelly cool and begin to thicken. Wet a plain mould with cold water, put a very little jelly in the bottom, and arrange the slices of hard-boiled egg in it, pour in a little more jelly, then a layer of tongue; more jelly and tongue, and so on till the mould is filled. Cover and set in a cold place till quite firm. To turn it out, dip the mould in hot water for an instant, invert upon a dish, and garnish with celery or parsley or nasturtium flowers. This makes a very ornamental dish for breakfast or supper. In serving, cut with a thin, sharp knife perpendicularly.

Note. - The remains of cold tongue or fowl may be served in this manner, only using less jelly, according to the quantity of meat.