Spiced Meat. Mrs. Ira Uhler. Recipe

Spiced Meat Recipe:

History:
Spiced meat has a rich history that can be traced back to various cultures around the world. In the 19th century, it was a common dish in American homes, often served as a delicacy during special occasions and gatherings. This recipe for Spiced Meat is a traditional dish that has been passed down through generations, representing both the simplicity and the deliciousness of home-cooked meals. The combination of tender beef, hard-boiled eggs, and aromatic spices creates a flavorful and hearty dish that is sure to delight your family and friends.

Fun Facts:
- Spiced meat is also known by other names such as "Jellied Beef" or "Mock Turtle."
- Gelatine is an essential ingredient in this recipe, which helps to set the meat and add a wonderful texture to the dish.
- The process of layering the meat and eggs allows for a visually appealing presentation when sliced cold for serving.

Recipe:

Ingredients:
- 5 pounds beef shoulder
- Cold water, for boiling
- Salt and pepper, to taste
- 4-5 hard-boiled eggs, sliced
- 1 ounce gelatine
- Few cloves

Instructions:

1. Start by taking five pounds of beef from the shoulder and placing it in a large pot. Cover the beef with cold water and bring it to a boil. Boil the beef until it becomes very tender.

2. Once the beef is tender, take it out of the pot and chop it finely. Season the chopped beef with salt and pepper, ensuring it is well-coated with the spices.

3. Slice four or five hard-boiled eggs and set them aside.

4. In a separate saucepan, add the liquid in which the beef has been boiled. Add an ounce of gelatine and a few cloves to the saucepan, and boil the mixture down to one pint. This process will infuse the gelatine and cloves into the liquid, adding extra flavor to the dish.

5. Strain the gelatine and clove mixture over the finely chopped beef, making sure to press the meat down with a plate to create a compact layer.

6. Now, it's time to create the layers. Start by placing a layer of the seasoned beef at the bottom of a serving dish. Follow this with a layer of the sliced hard-boiled eggs. Repeat the process, alternating between layers of meat and eggs until you reach the top, ensuring that the final layer is meat.

7. Pour the strained gelatine mixture over the layered meat and eggs, allowing it to cover the entire dish evenly.

8. Once the dish is prepared, refrigerate it and let it cool in a cool place. The gelatine will set, firming up the dish.

9. When ready to serve, slice the Spiced Meat cold and arrange the slices on a platter.

Enjoy the delicious and flavorful Spiced Meat cold as a delightful appetizer or main course.

Similar Recipe Dishes:
If you enjoyed this Spiced Meat recipe, you might also like these similar dishes:
1. Aspic: A savory dish made by setting meat, seafood, or vegetables in a gelatin mixture.
2. Head Cheese: A cold cut made from the flesh of the head of a pig or calf, often jellied with gelatine.
3. Pâté: A rich and creamy spread made from finely ground meat or seafood, often served chilled.
4. Galantine: A traditional French dish made by deboning poultry, stuffing it with a filling, and then poaching or roasting it.

These dishes share common elements such as the use of gelatine and the combination of meat and flavorings. Try exploring these recipes for more delightful cold meat dishes!