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| What You Need: |
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3 sheep's tongues
1 pint seasoned stock
1 tablespoon gelatin
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| How To Cook: |
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1. Skin boiled sheep's tongues and slice them, then arrange in a mould.
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2. Pour over them hot seasoned stock in which gelatin has been dissolved.
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3. Leave to set; to serve, turn out and garnish with sliced cucumber or other salad plants.
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