Take a fresh ox tongue and boil with parsley roots. Then chill it. Make a transparent jelly from the stock obtained. Simmer the stock for 3 to 5 minutes, add 20-25 grams (1 oz) of soaked and pressed gelatin, bring the stock back to the boil, stirring all the time until the gelatin has dissolved. Strain the stock. Slice the tongue thinly, put the slices in a dish and garnish with springs of parsley, sliced carrot and cucumber, and pickled berries. Then pour an even layer of jelly over the whole and chill.