1 pint boiling water.
Put together the gravy, liquor, sugar, vinegar and a table-spoonful of burnt sugar dissolved in cold water.
Add the dissolved gelatine and mix well—then the boiling water, and strain through flannel. Cut the tongue in slices as for the table. Let the jelly cool and begin to thicken. Wet a mould with cold water, put a little jelly in the bottom, then a layer of tongue, more jelly, and so on, until the mould is full. Cover and set in a cool place.
To turn it out, dip the mould in hot water for an instant, invert upon a dish, and garnish with celery-sprigs, and nasturtium-flowers. Cut with a thin, sharp knife, perpendicularly.
This is a handsome and delicious dish, and easily made.
Game or Poultry in Savory Jelly.
A knuckle of veal, weighing 2 pounds.
1 slice of lean ham.
1 shallot, minced.