Shin of beef

Salt and red pepper

3 blades mace

1/4 pound butter

1 cup cream

1 heaping teaspoon flour

2 tablespoons currant jelly

Have the shin of beef sawed through the bone in three places; put it in a vessel over the fire; cover with boiling water and throw in a tablespoon of salt. Boil slowly until tender (three or four hours, adding more water if necessary. When the meat is done, remove and cool it, saving the broth for soup. Cut the cold meat into half-inch dice; add seasoning and butter and the flour well mixed with the cream. Bring to a boil, stir in the jelly and serve.