1 quart of pieces of cold cooked meat 1/2 teaspoonful of cloves 1/4 teaspoonful of black pepper

1 teaspoonful of cinnamon 1 teaspoonful of allspice 1/4 teaspoonful of mace Salt to taste

1 cup of boiling stock

Mix all the ingredients together, then press into a square mould and stand in a cold place to cool. When cold, turn it from the mould, cut it into slices, and serve. For this you can use any meat left from soups.

Pressed Meat No. 2

6 pounds of the brisket of beef 1/4 teaspoonful of ground cloves 1/4 teaspoonful of ground mace 1/2 teaspoonful of ground cinnamon 1/2 teaspoonful of ground allspice 1/4 teaspoonful of black pepper

1 teaspoonful of salt

Dash of cayenne

3 tablespoonfuls of vinegar

Cover the meat with cold water and simmer for five hours. When done, take out and stand away to cool. Boil the liquor until reduced to a pint. When the meat is cold, remove the bones, and cut it into small pieces; add to it all the spices, salt and pepper, and press into a square basin or mould. Now add the vinegar to the pint of boiling liquor, pour it over the meat and stand in a cold place for twelve hours. Then loosen it from the sides of the mould and turn it carefully out, and it is ready to serve.