Tongue in Jelly

From 1922:

Make some nice clear stock well seasoned with pepper and salt, add enough gelatine to make it set. Grease a round cake tin with butter, pour some of the jelly into it. Then put a layer of slices of boiled tongue, some hard-boiled egg sliced, and some minced cold ham; then a little more jelly and another layer of ham tongue, etc. Repeat till the mould is full; leave for 12 hours to set thoroughly before turning out; garnish with parsley.