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.

Cold Boiled Ham With Aspic Jelly

Choose a freshly smoked ham, trim off the end of the knuckle-bone, and after having soaked it for a few hours, boil it for three and a half hours, then take the kettle off the fire and let the ham remain for three-quarters of an hour in its liquor. Then remove, drain it, cut the thigh-bone short, wrap it tightly in a cloth, and let it cool. When ready to serve, remove the cloth, peel off the rind, excepting at the knuckle-end, trim it neatly, glaze, fix a ruffle on the knuckle-bone, place a white paper on a dish, set the ham on it and garnish the base with chopped aspic jelly and truffles.

Prawns In Aspic

Place in the bottom of a mould packed in ice, a little slightly warmed aspic jelly, decorate it with a little lobster coral, chopped white of hard-boiled eggs rubbed through a sieve and cover this over with some more of the jelly and prawns and fill up the mould with the jelly. When it has become firmly set, turn out onto a dish, garnish with wedge-shaped croutons of aspic jelly and small quantities of lettuce finely-chopped, surmounted by prawns in their shells.

Aspic Of Crayfish With Salad

Incrust a plain border mould in ice, and have prepared sufficient warm aspic jelly to fill it. Cut some truffles in halves and dip them in the jelly, also an equal number of crayfish tails, and as each one is dipped stick them round the interior of the mould alternately. Chop up the meat from the claws and stir it into the jelly, pouring it immediately into the border mould. When cold, turn the border out onto a dish, after having dipped the mould for an instant in hot water. Fill the center of the border with shredded lettuce mixed with a thick mayonnaise, and pile this up so that the crayfish tails may be arranged around and also cover it in rows. The dish may be garnished with coarsely-chopped aspic and a few pieces placed on the top.