Evening Republican, Volume 17, Number 76, Rensselaer, Jasper County, 29 March 1913 — Cold Tongue In Jelly. [ARTICLE]

Cold Tongue In Jelly.

A canned or fresh tongue, one pint good, clear stock; one onion (stuffed with cloves), one-half ounce gelatin, seasonings. A canned tongue makes a good dish, but a fresh one is better. Put on the stock with seasoning and the onion, to cook gently. Meanwhile soak the' gelatin. Strain the stock, add the gelatin, let all dissolve and color a nice brown. Cut the tongue into thin slices and arrange in a plain mold or pan, seasoning and scattering chopped parsley over it all. When the stock is nearly cold pour it on the tongue. Set a plate over with weight on it. When set, turn out and serve.