Pressed Meat

Ingredients

• 2 cups cold roast beef
• ■J teaspoon allspice
• £ teaspoon cinnamon
• J teaspoon ground cloves
• 1 teaspoon salt
• Mace
• Pepper
• 2 teaspoons gelatine
• 3 tablespoons cold water
• i cup boiling stock

Method

1. 1

   Cut the beef in a meat chopper with the largest knife.

2. 2

   Season with allspice, cinnamon, cloves, salt, a dust of mace and black pepper.

3. 3

   Dissolve the gelatine in boiling brown stock.

4. 4

   Mix the meat with the liquid and press it into a pint mold.

5. 5

   Cover and set in a cold place for several hours to jelly.

6. 6

   Serve on a platter, garnish with slices of cucumber or parsley and cut in neat slices.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 36. The excerpt below is the record exactly as published.

PRESSED MEAT 2 cups cold roast beef ■J teaspoon allspice Made Palatable 109 £ teaspoon cinnamon J teaspoon ground cloves 1 teaspoon salt Mace Pepper 2 teaspoons gelatine 3 tablespoons cold water i cup boiling stock

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