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Jellied Tongue Salad

One cupful of chopped cold tongue, two cupfuls of dark aspic jelly, three cupfuls of celery diced, one-half pint mayonnaise dressing. Mix the tongue with the aspic jelly, pour into small timball moulds, and set away to harden. 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. Garnish with the celery leaves. Serve the remainder of the dressing in a separate dish.