Cut some thin slices of cold salt beef, and with cutter-shapes stamp them into circles; make a paste by pounding the hard-boiled yolks of one or two eggs with a small quantity of tomato catsup. Spread a layer of the paste in the center of the rounds of meat, and place other pieces on the top, pressing them down well. Put the meat into a deep dish and cover with savory jelly which is cool but not set. When the jelly is quite firm, cut out the rounds of beef and serve them with finely-shred dressed lettuce in the middle of the dish, and garnish with the white of the eggs cut into small pieces. The trimmings from the beef can be finely minced and seasoned, and when heated with a little butter and served on hot buttered toast, make an excellent breakfast dish.