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Cold Sliced Meat in Aspic

Heat a cup and a half of canned bouillon. Soften one tablespoonful of granulated gelatin in a quarter of a cup of cold water, dissolve in the hot bouillon; when cool pour a thin layer into a wet mold; when it stiffens cover with a layer of cooked green peas and slices of hard-boiled eggs, another layer of the aspic jelly, and when that stiffens a layer of thinly sliced cold meat alternated with the jelly until the mold is filled. Chill, and when served garnish with shredded cabbage and green mint jelly.