TONGUE MOULD

6 Servings

Ingredients.
1 envelope

Davis Gelatine

1 beef tongue
2 cups (1 pint) stock
Nutmeg

Pepper
Salt

If setting without an ice-
box or refrigerator, use

slightly less liquid.

‘Method.

Boil tongue in stock until tender.
Skin and slice thinly. Arrange in a
mould or cake tin. Dissolve gelatine
in hot stock which may be flavoured
by adding 3 cloves, 1 bay leaf, 2
slices onion and pinch of curry powder.
Add salt, pepper and nutmeg. Boil
for a few minutes, strain, pour over the
tongue and leave to set. Serve gar-
nished with tomato slices, lettuce and
parsley.

JELLIED HORSERADISH SAUCE

Ingredients.

4

—t eRe

is Woe Gams

envelope
Davis Gelatine
cup hot water
tablespoon lemon
juice
cup horseradish
cup whipped cream
teaspoon salt

Method.

Dissolve gelatine in hot water. Add
lemon juice and salt. Leave until
thickening, then fold in the whipped
cream and horseradish. Pour into a
shallow mould. Serve with boiled
ham, meat loaf or fish.

MEAT DISH

RELISH