Ingredients: 1 pint clear beef stock or bouillon 1-1/2 tablespoons granulated gelatin 3 tablespoons cold water 1-1/2 cups finely diced cooked corned beef 3/4 cup diced, mixed, cooked vegetables Salt and pepper to taste Mayonnaise or cooked cream dressing Lettuce, cress or romaine Directions:Pour the water over the gelatin, soak five minutes and add to the stock which should be boiling. Put in a cool place when beginning to congeal, stir in the corned beef and vegetables, mixed. Turn into a mould sparingly oiled with Mazola and let stand a few hours to become stiff. Unmould on a platter and garnish with the salad green and the mayonnaise to which two tablespoons of prepared horseradish may be added if desired. |