Jellied Tongue

Jellied Tongue


1 tablespoon gelatin
1/4 cup cold water
2 cups stock
Worcestershire sauce or horseradish
2 tablespoons lemon juice
Salt and pepper
1 1/2 cups cooked tongue
1 cup celery
Parsley or pimento


Soak gelatin in cold water, and dissolve over boiling water.  Heat stock and stir in dissolved gelatin.  Cook.  Add seasoning to taste. When gelatin mixture has thickened slightly, add tongue, celery, and chopped parsley or pimento strips.  

Pour in mold and allow to chill.  Unmold when firm.  Serves four. 

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