HOW TO BOIL TONGUE.

Well wash a good pickled tongue and place it in a stewpan,
cover with cold water, cut up one small onion and half a carrot,
and a little celery, and a few allspice ; throw these in the water
with the tongue, and boil it until cooked (about three hours)
which can easily be seen by running a fork in the centre ; if it
seems tender it is done ; when cooked, throw it in cold water and
take off the skin.

ASPIC JELLY.

How to make : Take the liquor the galantines were boiled in,
take off the fat, and pour the clear portion into a stewpan, and
to each quart of the liquor add two ounces gelatine, one onion,
one carrot, a little celery, two ounces lean ham, and a small
bunch of herbs, a blade of mace, and a few allspice, pepper and
salt ; stand the stewpan on the stove, occasionally stirring, until
the gelatine is melted, then add five whites of eggs well whisked
in a little cold water, stir all together, and bring ger?tly to the boil ;
take off the stove and let stand five minutes, pass through a flan-
nel jelly-bag, putting back some of the aspic as it runs through
two or three times, then it will be quite ready for using for the
Bupsian salads, eel in aspic aiK 1 the savory aspic.

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