When our inequity had come to its full height, and it was clear beyond all mistaking that retribution in the form of punishment and death must be looked for, the hour arrived in which God had determined to make known from then onwards His loving-kindness and His power. How surpassing is the love and tenderness of God! In that hour, instead of hating us and rejecting us and remembering our wickedness against us, He showed how long-suffering He is. He bore with us, and in pity He took our sins upon Himself. He gave His own Son as a ransom for us – the holy for the wicked, the sinless for sinners, the just for unjust, the incorrupt for the corrupt, the immortal for the mortal. For was there, indeed, anything except His righteousness that could have availed to cover our sins? In whom could we, in our lawlessness and ungodliness, have been made holy, but in the Son of God alone? O sweet exchange! O unsearchable working! O benefits unhoped for! – that the wickedness of multitudes should thus be hidden in the One holy, and the holiness of One should sanctify the countless wicked!

Unknown Author

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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