Two cups of well seasoned clear stock - veal, chicken, or consomme of any kind. Half a package of gelatine that has been soaked three hours in enough cold water to cover it. Two table-spoonfuls of vinegar and the same of sherry. Heat the stock to boiling, stir in the gelatine, bring to a boil, add the vinegar, cook one minute, strain, without squeezing, through a thick bag, add the wine, and when more than blood-warm pour over the tongue.

Calves'and lambs' tongues may be treated in the same way. You can vary the dish by alternating the slices of tongue with olives split in half, or slices of cold boiled egg.