Pressed Beef

Cook a piece of beef by simmering slowly until very tender, using as little water as will serve to keep it from scorching, and the water should cook away to tho smallest amount to be done without burning the meat.
Run the meat through a chopper, after removing any bones or gristle; season with pepper, salt, a little sage and summer savory; mix well, and pack into a deep dish or crock, and pour over it the gravy that remains in the kettle; set away to chill, when the liquor should be hardened into jelly. Cut in very thin slices.

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