Photo: Sam Loyd
Ingredients
- half inch thick of aspic jelly
- 77 pork
Directions
1
Cut the tongue in slices and hold in shape. Place in a mould or dish the right size to hold it in place. Pour around it half inch thick of aspic jelly. When that is nearly firm, cover with the jelly. Serve when cold and firm. (See aspic jelly.)
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive