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Recipe Name: Aunt Marg's Pressed Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Beef, inexpensive cut
1 Meaty soup bone
1 Onion, Peeled & Quartered
1 Carrot, quartered
1 Bay leaf
1 Teaspoon(s) Salt
Water to cover
1 Tablespoon(s) Mixed whole pickling spices
tied in cheesecloth bag
1 Beef consomme or
Rich beef stock
3 Tablespoon(s) Unflavored gelatin
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

Nutrition (calculated from recipe ingredients)
Calories: 25
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 756.8mg
Potassium: 137.7mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.5g
Protein: 1.8g

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