Marbled Meat
I good sized chicken (five 6 mushrooms pounds) 6 sheeps' tongues 2 hard boiled eggs I pound of ham or bacon 1/4 teaspoonful of mace 2 tablespoonfuls of chopped parsley 1½ teaspoonful of cloves I tablespoonful of onion juice Salt and pepper Clean the chicken and take all the meat from the bones. Cover the sheeps' tongues with cold water, and boil gently for two hours; then skin and cut them into thin slices, Chop the ham or bacon; cut the hard boiled eggs into slices; grease a mould (with a cover), put in a layer of chicken, then a layer of sheeps' tongues, then a layer of ham, then a layer of hard boiled eggs sliced, then a sprinkling of the mushrooms chopped fine, parsley, cloves, mace, salt, pepper and a few drops of the onion juice, then another layer of chicken, and continue these alternations until all is used. Press well together, cover the mould, stand it in a pot of boiling water, and boil two hours. Do not have the water deep enough to cover the mould. done, remove the lid and stand away to cool. Then turn When it out of the mould, and garnish with aspic jelly or parsley and slices of lemon.