Spiced Beef
Wash and wipe six pounds of any inexpensive piece of beef; cover with boiling water; bring to the boiling point, then simmer until meat is tender, adding, the last hour of cooking, one cup each of carrot and onion, a bouquet of sweet herbs tied in a bag, pepper, and one half tablespoon salt. Remove meat and reduce liquid to one and one half cups.
Shred meat, add liquid, and press in bread pan, packing closely. When cold serve in thin slices.