|Brisket||3 Pound (Salted Or Fresh)|
Soak the beef, if salted, for several hours to remove excess salt.
Change the water once or twice.
Put it with the sliced vegetables into a large saucepan, cover with water and simmer until meat is tender, about 2 hours.
Transfer meat to a straight sided tin, such as a cake tin, and press down firmly.
Dissolve the gelatine in a little tepid water, then make up to half a pint with hot stock.
When the gelatine has thoroughly dissolved, pour over the meat, cover, and stand in a cold larder.
A weight on top will ensure a good shape.
Turn out when cold and serve with salad.