Cook the meat and tongues in small amount of water in a heavy kettle, with onions, celery, 1 clove garlic and bay leaf, until tender. Separate the meat from the bones, skin the tongues, and cut or shred all the meats into small pieces and season with salt and pepper. Put a layer of meat in the mold, sprinkle with chopped parsley. Continue same way until all the meat is used up. Top layer should be meat. Dissolve gelatin in 2 cups of strained hot broth, in which the meats were cooked, and pour over the meat in the mold. Chill. Un mold, and slice to serve as a cold cut.