Jellied Tongue Salad. Recipe

Instructions

1. One cup of chopped cold tongue, two cups of dark aspic jelly, three cups of celery diced, one-half pint mayonnaise dressing.
2. Mix the tongue with the aspic jelly, pour into small timball moulds, and set away to harden.
3. Mix the celery with a part of the mayonnaise and put it in the center of a salad dish, around which arrange the moulds of tongue.
4. Garnish with the celery leaves.
5. Serve the remainder of the dressing in a separate dish.