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Spiced Beef

Cut the meat in small pieces, cover with boiling water, skim carefully as it boils, and simmer until the meat falls to pieces and the liquor is reduced to half. Remove the meat, season the liquor highly with salt, pepper, sage and thyme, add it to the meat, and mix with a fork till the meat is all broken. Pack in a brick-loaf pan; when cold cut in thin slices.

— Mrs. Helen E. Munger