Make the jelly and stock as in preceding receipt, leaving out the currant jelly, and coloring with a little burnt sugar, dissolved in cold water. This gives an amber tinge to the jelly. Should it not be clear after first straining, run it through the bag - a clean one - again.

Trim a small tongue - boiled and perfectly cold - neatly, cutting away the root and paring it skilfully from tip to root with a sharp, thin-bladed knife. Wet an oblong mould (a baking-pan used for "brick" loaves of bread will do) with cold water, and put a thin layer of the congealing jelly in the bottom. Upon this lay the tongue, bearing in mind that what is the bottom now will be the top when the jelly is turned out. Encircle it with a linked chain made of rings of white of egg, or, if you prefer, let the rings barely touch one another, and fit in the centre of each a round of bright pickled beet. The effect of this is very pretty. Fill up the mould with jelly; cover and set in a cold place for twelve hours.

This is a beautiful show-piece for luncheon or supper, and when it has served the end of its creation in this respect, can easily be carved with a sharp knife and remain, even in partial ruin, a thing of beauty.