Breakfast, Luncheon and Tea

by Marion Harland

Jellied Tongue.

1 large boiled tongue (cold).

2 ounces of gelatine dissolved in

½ pint of water.

1 tea-cup of browned veal gravy.

1 pint of liquor in which the tongue was boiled.

1 table-spoonful sugar.

1 table-spoonful burnt sugar for coloring.

3 table-spoonfuls of vinegar.