Pressed Beef Recipe

First have your beef nicely pickled; let it stay in pickle a week; then take the thin, flanky pieces, such as will not make a very good dish of themselves, put on a large potful, and let them boil until perfectly done; then pull to pieces, and season just as you do souse, with pepper, salt and all-spice; only put it in a coarse cloth and press down upon it some very heavy weight.

The advantage of this recipe for pressed beef is that it makes a most acceptable, presentable dish out of a part of the beef that otherwise might be discarded.