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Sheep's Tongues, Galantine Of

Put eight sheep's tongues (first cutting the gristle and small bones off) into a stewpan with just sufficient water to cover, add a sliced onion and a tablespoonful of salt. Boil slowly till perfectly tender, then peel them, and lay them one on the other in a round mould until it is full; add plenty of pepper and a little salt, and fill the crevices with slices of hard-boiled egg; add about half a cupful of good stock into which two tea-spoonfuls of gelatine have been dissolved and boiled. Place a plate over, then a weight, and when cold turn out and garnish with parsley. Probable cost, 3s.