Jellied Beef.

A really nice salad can be made with cold beef left over from the joint of the day before.

Cut the meat into neat slices, removing fat. Arrange on a dish and season with salt and pepper. Dissolve half a packet of aspic jelly in 1 ½ gills of hot water and add ½ gill of tomato ketchup. Pour over beef and let it set. Shred and wash two lettuces and slice two or three tomatoes. Mix with the salad cream and place the jellied beef on top.