INGREDIENTS

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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