Instructions: The author writes: "Spread on hot buttered toast, this protein-rich snack is ideal for chilled skiers or skaters. Blade steaks, blade roast, cross rib roast and stewing beef are all suitable cuts."

Place beef (bones, fat and all) into a large, heavy stockpot with the soup bone, onion, carrot, bay leaf and salt. Cover with cold water and bring to the boil, uncovered. Skim off any foam and cook two hours or more (until beef falls off the bone). Cover pot; let stand in a cool place overnight to solidify fat. Next day, skim off and discard fat, along with carrots, onions and bay leaf. Remove meat from bones and discard bones. Shred beef with a knife. Return shredded meat to stock in the pot; place over high heat. Add pickling spices (tied in bag) and let come to a boil. Add consomme.

Once stock is boiling, add gelatin. Stir and let simmer another 1 minute.

Spoon stock plus beef into a large mold or ceramic bowl (or two smaller ones) and let sit in refrigerator, several hours or overnight.

Good with hot mustard, salt and pepper. Keeps well, refrigerated, 1 week.

Yield: 6 to 8 servings.

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