Tongue in Aspic.
Ingredients and Cooking Instructions:
Take a fresh ox tongue and boil with parsley roots. Then chill it. Make a transparent jelly from the stock obtained. Simmer the stock for 3 to 5 minutes, add 20 - 25 grams (1 oz) of soaked and pressed gelatine, bring the stock back to the boil, stirring all the time until the gelatine has dissolved.
Strain the stock. Slice the tongue thinly, put the slices in a dish and garnish with springs of parsley, sliced carrot and cucumber, and pickled berries. Then pour an even layer of jelly over the whole and chill.