Evening Republican, Volume 14, Number 285, Rensselaer, Jasper County, 1 December 1910 — RECIPE FOR PRESSED BEEF [ARTICLE]

RECIPE FOR PRESSED BEEF

Home-Made Preparation Equal to Anything That Can Be Bought in the Shope.

Take three pounds of lean beef and cook carefully in boiling water until tender; do not allow it to boil after the first ten minutes; just allow it to simmer. When tender remove the meat from the water and when quite cold chop finely. Add one heaping teaspoonful of salt, half a teaspoonful each of allspice, ground cloves, cinnamon, quarter teaspoonful grated nutmeg, quarter teaspoonful of white pepper, good pinch of paprika; mix thoroughly. Dissolve three heaping tablespoonfuls of powdered gelatine in three cupfuls of the stock In which the beef was cooked, add one grated onion and quarter teaspoonful of celery salt. Stir over the fire for a few minutes. Strain this into the meat mixture and pour into a plain square mold that has been dipped in cold water; allow to stand over night. Brush over with glaze, garnish with parsley and blocks of aspic jelly. Serve thinly sliced.