Sheep's Tongues in Aspic Recipe ingredients

To prepare this Sheep's Tongues in Aspic Recipe, first soak 6 sheep's tongues in cold water for 2 or 3 hours. Boil until tender enough to remove the skin. Put them in a stewpan with 6 cloves, a blade of mace, a few springs of parsley, half a small onion and a small carrot sliced, a heaping teaspoonful of salt, and 3 or 4 peppercorns. Barely cover with boiling water and cook slowly until very tender. Let them cool in the liquor.

When cold take them out and drain them; lay them in an oval dish or mould with the rootends, which should be nicely trimmed, together in the centre, and the tips toward the ends of the dish, which should not be much larger than necessary for the tongues. Pour the aspic over, letting it just cover the tops, and put where it will stiffen and get very cold. To serve, turn out on a platter of the same shape, garnish with springs of parsley or cress alternated with small round beets boiled and peeled, and slice very thin.