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Braised Tongue with Aspic Jelly

Boil the tongue until tender, then place it in a stewpan with two onions, one head of celery, four cloves and salt and pepper; cover it with the liquor it was boiled in; add one glass of brandy, one teaspoon of sugar, one blade of mace, one bunch of thyme and one bunch of parsley. Let it simmer gently for two hours. Take out the tongue, strain the liquor it was boiled in, and add to it one box of gelatine which has been soaked in one glass of cold water. Heat it and pour over the tongue. Serve cold.