Take an ox tongue out of pickle and let it soak in cold water 12 hours. Boil it slowly until tender 1 1/2 to 2 hours. Remove the skin and cut off all the root and slender tip. Have a breast of veal boned. Spread it out carefully, as flat as possible, rub with salt and pepper. Lay the tongue in the center, and roll it up. Take a piece of thin muslin and wrap it securely around the veal and place it in an earthen jar large enough to just accommodate it. Add 6 whole cloves, 1 onion, 1 stalk of celery, a little parsley, salt, and 6 whole peppers. Cover with a cup of hot water, place a lid on the jar, and bake in a moderate oven about 3 hours, when remove from the water, put between two plates, under a weight, until cold.

Strain the stock left in the jar, and color it, either a delicate yellow or pale green, with Dr. Price's vegetable coloring liquids.

Pour half the colored stock into an oblong mould and let it harden. Remove the cloth from the veal, lay it on the jelly, in the mould, then pour in the remainder of the stock, and place in refrigerator to become hard. When about to serve remove from the mould and cut in thin slices with a sharp knife.

The center (the tongue) will be pink, surrounded by the white (veal), the outside pale yellow, or green jelly. Garnish with pink radishes, a little parsley, and slices of lemon.