Jellied Tongues

Press, Volume CVIII, Issue 31584, 23 January 1968, Page 2

Jellied Tongues

(By CELIA TIMMS) Devilled Jellied Lambs’ Tongues will tempt the most jaded appetites. The following recipe is enough for six servings. You will need:— IJoz gelatine 4 tablespoons cold water li cups beef stock mixed with i cup port Salt Pepper 1 dessertspoon mixed mustard 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice Cayenne pepper 1 teaspoon finely grated lemon rind 4 tablespoons chopped pickles

1 tablespoon each of chopped parsley, onion, green pepper 4 cooked lamb’s tongues Sliced cucumber. Method: Soften the gelatine in cold water. Heat the stock and wine to boiling and stir in the seasonings, sauce, lemon juice and rind. Add the softened gelatine and stir until it has dissolved. Add the pickles, parsley, onion, green pepper and sliced tongues. Cool to luke-warm. Remove the tongue slices and arrange these with the sliced cucumber in a mould. Pour the remainder of the mixture into the mould and chill thoroughly. Unmould on a bed of finely-cut lettuce and garnish with cucumber and celery curls.