Spiced Beef
Four to six pounds from the middle cut of the shin. Wash the meat on the outside and cut off any part of the skin which is not sweet and clean. Pick off all the fine fragments of bone. Cut the meat into several pieces ; cover with boiling water. Skim carefully as it boils and then simmer until the meat falls to pieces and the liquor is reduced to half a pint. Remove the meat; season the liquor highly with salt, pepper, sage and thyme, add it to the meat, and mix with the fork until the meat is all broken. Pack in a pan. When cold, cut in thin slices.