Pass two pounds of lean, raw beef twice through the meat-chopper and pick out all bits of fibre and gristle. Season well with paprica, salt, a little French or English made mustard, and a dash of onion-juice ; mix in half a cupful of fine dry crumbs, a raw egg well beaten, two tablespoonfuls of minced fat pork, and half a can of champignons (French mushrooms) cut into quarters. Wet with half a cupful of stock, and press into a buttered mould that has a close cover, or into a bowl, and tie a thick cloth tightly over it. Set in boiling water that does not come up quite high enough on the sides to float the mould, and cook steadily upon the top of the range for nearly three hours. Without removing from the mould, fit over the meat a plate that presses equally upon all parts, lay a heavy weight on this and set away to get perfectly cold. Turn out and cut in horizontal slices.

You make this nice supper or picnic dish ornamental by arranging olives cut into halves in a ring or in perpendicular lines within the mould before pressing the beef mixture carefully upon them, or by disposing halved champignons in like designs.