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Pressed Corned Beef

There is some advantage in merely pressing the large pieces after boiling, as it makes them firmer to slice, and some never go any further. The streaked rolls may be laid side by side and pressed to square or oval form. But pressed corned beef is generally expected to be something different from that. After boiling the beef 5 hours take it from the liquor, cut in pieces about as large as eggs and simmer it about 2 hours more, using for this second boiling some fresh soup stock or chicken broth, just enough to fairly cover it, and rich enough to be jell when cold. Season with a little pepper. Turn it out into the pan, tin pail or mould it is to be pressed in, the liquor with it, push a strainer down into it and take off the fat that rises in the strainer. Place a plate or lid and a weight on top and set in a cold place. It is not best to drain pressed corned beef of the jelly completely. In making the finest and costliest pates de cailles, or of foies gras with truffles, trouble is taken when the baking is about finished to introduce aspic jelly through an aperture left in the top for the purpose and pressed beef need not be made dryer and harder because it is a cheaper article. Let the jelly be firm enough not to become soft on the table.