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Name: Aunt Margs Pressed Beef
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: ;Water to cover; 1 Onion; peeled & quartered; 1 cn Beef consomme or; 3 tb Unflavored gelatin; 1 tb Mixed whole pickling spices; Rich beef stock; 1 Bay leaf; 1 Meaty soup bone; 1 Carrot; quartered; 2 lb Beef (inexpensive cut); 1 ts Salt

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INGREDIENTS

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

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 Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 14. ISBN 0-88862-788-2. Posted by Cathy Harned.

NOTES

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Aunt Margs Pressed Beef

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

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 Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto:  James Lorimer & Company, 1985.  Pg. 14. ISBN 0-88862-788-2. Posted by Cathy  Harned.

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Nutrition

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Serving Size: 1 Serving (169g)
Recipe Makes: 6 Servings

Calories: 8
Calories from Fat: 1 (12%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 38.3mg		1 %
Potassium 18.6mg		0 %
Total Carbohydrate 1.7g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8

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