[Jesus] saves His people from their sins. This is His special office. He saves them from the guilt of sin, by washing them in His own atoning blood. He saves them from the dominion of sin, by putting in their hearts the sanctifying Spirit. He saves them from the presence of sin, when He takes them out of this world to rest with Him. He will save them from all the consequences of sin, when He shall give them a glorious body at the last day. Blessed and holy are Christ's people! From sorrow, cross, and conflict they are not saved. But they are saved from sin for evermore.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Canadian	Meats, Seasonings, Spreads, Vegetables	6	Servings

INGREDIENTS

2	lb	Beef (inexpensive cut)
1		Meaty soup bone
1		Onion; peeled & quartered
1		Carrot; quartered
1		Bay leaf
1	ts	Salt
		;Water to cover
1	tb	Mixed whole pickling spices tied in cheesecloth bag
1	cn	Beef consomme or
		Rich beef stock
3	tb	Unflavored gelatin

INSTRUCTIONS

The author writes:  "Spread on hot buttered toast, this protein-rich snack
is ideal for chilled skiers or skaters. Blade steaks, blade roast, cross
rib roast and stewing beef are all suitable cuts."
Place beef (bones, fat and all) into a large, heavy stockpot with the soup
bone, onion, carrot, bay leaf and salt. Cover with cold water and bring to
the boil, uncovered. Skim off any foam and cook two hours or more (until
beef falls off the bone).  Cover pot; let stand in a cool place overnight
to solidify fat. Next day, skim off and discard fat, along with carrots,
onions and bay leaf.  Remove meat from bones and discard bones. Shred beef
with a knife.  Return shredded meat to stock in the pot; place over high
heat.  Add pickling spices (tied in bag) and let come to a boil. Add
consomme. Once stock is boiling, add gelatin. Stir and let simmer another 1
minute.
Spoon stock plus beef into a large mold or ceramic bowl (or two smaller
ones) and let sit in refrigerator, several hours or overnight.
Good with hot mustard, salt and pepper.  Keeps well, refrigerated, 1 week.
Yield:  6 to 8 servings.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985.  Pg. 14. ISBN 0-88862-788-2. Posted by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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