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Jellied Sweetbread Salad

Aspic jelly may be used for this, or take the clear consomme and season with one teaspoonful of lemon juice and two tablespoonfuls of tarragon vinegar to each quart of prepared consomme; allow also two-thirds of a box of gelatine. For each pint of mayonnaise or other dressing, allow onethird of a box of gelatine; soak it in as little cold water as possible, dissolve over hot water and when beginning to thicken, mix it with the dressing; then add the prepared meat and celery. Use large oval molds, pour in the prepared consomme until half an inch deep and stand on ice until set. Put a somewhat smaller pan filled with cold water, in the center and fill the space between the two with more of the liquid jelly. When firm, dip out the cold water and add warm water until the pan can be lifted out. Fill the space with the salad mixture and put away until firm.