Tomato Jelly Salad
Boil five or six tomatoes until they are soft with one teaspoonful of salt, one of sugar, half a teaspoonful of thyme, a saltspoonful of pepper, one slice of onion, one bay leaf, and three cloves. Then add enough calves’ feet jelly (or isinglass) to set the tomato juice, strain, and pour into a mould on ice. If the jelly is in the shape of a ring fill the centre with curled celery, mix with sauce Mayonnaise (see Sauces, p. 123), and garnish with lettuce cut into shreds; if solid put the celery and sauce Mayonnaise round the jelly.