Tongue Moulded In Aspic Jelly

For this dish a fresh tongue may be used, but a pickled tongue is preferable. Boil or braise the tongue until very tender. Remove the skin and return the tongue to the liquid in which it was cooked to cool partly, then cover and set aside until cold and ready to use. Trim off the unedible portion of the tongue, and remove any globules of fat that may have settled upon it, cut in slices of uniform thickness, and trim these into rounds. Select rounds of the same size for lining the mould, and use the others for filling. Prepare enough aspic jelly to fill the mould without regard to the other articles to be used; this is a safe plan to follow in nearly all cases. Wipe the slices of pickle dry before dipping them in the jelly. In filling the mould do not use the aspic in which the tongue and pickle have been dipped, as it will be more or less cloudy after use. Avoid having one layer of material set too solid before another is added or the moulded form will separate at this place when turned out. If the jelly be in the right condition, the tongue and other materials chilled and the mould set in ice and water, the filling of the mould may be an almost continuous operation. Chill an eighth of an inch of jelly in the bottom of the mould and set in ice and water. When nearly firm dispose on this a ring of slices of hard-boiled egg with a slice of the same in the centre of the ring, and add a few drops of jelly to each, which when set will hold the slice in place. Against the sides and close to the bottom of the mould dispose a ring of slices of cucumber pickle, one overlapping another. Dip each slice in liquid aspic before pressing it against the side of the mould. When these are firmly fixed in place, fill the mould to nearly same height with slices of tongue and pour in jelly to fill up the space between the slices. Above the slices of pickle arrange a circle with slices of tongue, one slice overlapping another, in direction opposite to that in which the pickle slices overlap, and fill the centre with slices of tongue, pickles, and capers, if desired, covering each, as added, with jelly. Finish lining and filling the mould in the same manner. Let stand some hours on ice, if convenient. When turned from the mould garnish with cress and lengthwise quarters of hard-boiled eggs.