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Cold Beef Tongue

Boil a tongue for three hours; when cooked skin it, trim off the rough parts of the root and truss it in good shape by placing the root against some fixture and running a fork through the thin end into the table or board; when cold finish trimming the tongue; place it on a dish, fix a frilled paper round the roots with skewers, wet it with a little hot jelly and garnish with parsley and chopped aspic. An imitation scallop shell may be carved on the tongue, commencing at the thin end and ending with the thick. Glaze it well with light glaze, spread a thick layer of aspic jelly over the tongue, and garnish it on the dish with skewers garnished with jelly and mushrooms.