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Pressed Beef in Aspic Jelly

1. Cut the handsomest streaked rolls of cooked corned beef in slices, lay them on large platters, pour over enough clear melted aspic jelly to cover. When cold and set cut out the slices of beef and jelly with a tin cutter, place on the dish they are to be served in and garnish with parsley, pickles and beets. 2. Cut the cooked corned beef into dice quite small, simmer for an hour or two more in broth or stock strong enough to become jelly when cold. Then dip the meat into bright gem pans of some ornamental shape, in which you have first strewn some leaves of parsley. Set away to get cold, without pressure. When set firm take these individual pains de baeuf from the moulds. Put at the bottom of each mould a slice of a pickle stamped in star shape and then return the cakes of beef to their places. Pour jelly in the thin space between the meat and the mould. Dish bottom side up and decorate. "Cut and come again," it seems, has always been the motto of the English and Irish hunting squires when setting their boiled rounds of beef on the table--a free lunch for everybody.