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Beef Tongue in Aspic Jelly

Trim off the roots of a skinned cold boiled tongue, either fresh or salted. Pack a half-gallon mould in ice, pour in a little warmed aspic jelly to cover the bottom to about one inch in depth, let it set, garnish with beet-root cut in various shapes, pour over a little more aspic to set them, place the tongue upside down on top, pour over one teacupful more of the jelly to fix the tongue in its place, then fill up the mould with jelly, and let it remain till set and quite firm. Turn it out onto a dish, garnish with parsley and pickles, and serve. Pickled beet-root should be used if possible.