5 pounds sticking piece of beef 2 cupfuls boiling stock 4 tablespoonfuls granulated gelatine, dissolved in

1/4 cupful stock

1 tablespoonful vinegar

2 teaspoonfuls salt

1/4 teaspoonful pepper

1 teaspoonful onion juice

Simmer the meat till tender, in water to half cover about four hours. Chop fine, add the softened gelatine to the boiling stock, season and stir until dissolved. Add to the meat, pour into two bread pans, wet in cold water, and press into shape. Chill and slice.

Spiced Jellied Beef

5 pounds shin of beef, thick portion Salt Pepper

Sage

Thyme

Mace

Simmer the meat gently till it falls to pieces and cut from the bone. Reduce the liquid to one cupful, chop the meat fine and season to taste. Add the liquor and pack into a bread pan, weighting it down. Let stand over night to stiffen, and serve in thin slices with potato salad.