Jellied Beef Mold
|Boneless chuck beef||1 1⁄2 Pound|
|Hot water||1 Cup (16 tbs)|
|Unflavored gelatin||1⁄4 Ounce (1 envelope)|
|Celery||1⁄3 Cup (5.33 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Pickles||1⁄4 Cup (4 tbs), cubed|
|Canned condensed beef consomme||10 1⁄2 Ounce (1 can)|
|Pimiento stuffed olives||12|
1 In a pan, add beef and water, and simmer until tender.
2 Remove the meat.
3 Put the meat through the food chopper using coarse blade.
4 Cool the broth.
5 In a bowl, soften gelatin in 2 tablespoons broth.
6 In the remaining broth, cook celery and onion until tender, but still slightly firm for about 10 minutes.
7 Drain, reserving the broth.
8 Combine celery, onion and pickles with meat.
9 In a pan, add enough broth to the consomme to make 2 cups, heat gently.
10 Add in the softened gelatin and stir to dissolve.
11 Into 1 1/2 qt loaf pan, pour a thin layer of gelatin.
12 Place in the refrigerator and chill.
13 Add salt, pepper and beef, to the remainder of gelatin mixture
14 Arrange olive slices and pimiento strips neatly over gelatin in the pan.
15 Spoon in the beef mixture and chill.
16 Carefully unmold on platter.
17 Serve, garnished with parsley and stuffed olives.