Daube Froide
Take a beef shin, chop in several places to break the bone, keep it cooking in just water enough to prevent burning, till it falls to pieces. Then after taking out the bones, season with one heaping teaspoonful flour rubbed into one tablespoonful butter, red and black pepper, salt and celery seed. Stew it long enough to cook the flour. Pour into a deep dish, cover with a plate, and put weights on it to press it. Eat cold, as souse.--Mrs. C. M. A.