Jellied Cold Tongue
|Pickled tongue||4 Pound|
|Plain gelatin||1⁄2 Ounce (2 envelopes)|
1 In a pan, boil tongue over medium heat, changing water 3 times and always starting with cold water.
2 Boil until the tongue is done, about 2 1/2 to 3 hours or when the skin peels easily.
3 Peel the tongue and place in a small round bowl.
4 Prepare a mixture of 2 1/2 cups of tongue stock, spice & gelatin
5 Pour the mixture over the tongue in the bowl; Place saucer on top and weight down.
6 Place in the refrigerator and allow to set.
7 Serve chilled.
Calories 356 Calories from Fat 212
% Daily Value*
Total Fat 24 g36.3%
Saturated Fat 9.9 g49.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2.4 mg0.1%
Total Carbohydrates 0.5 g0.17%
Dietary Fiber 0.4 g1.6%
Sugars 0 g
Protein 35 g69.6%
Vitamin A 0.2% Vitamin C 0.13%
Calcium 0.2% Iron 0.47%
*Based on a 2000 Calorie diet