1 pint clear beef stock or bouillon
1-? tablespoons granulated gelatin
3 tablespoons cold water
1-? cups finely diced cooked corned beef
? cup diced, mixed, cooked vegetables
Salt and pepper to taste
Mazola Mayonnaise or cooked cream dressing
Lettuce, cress or romaine

Procedures :
To prepare this Jellied Corned Beef and Vegetable Salad Recipe, first 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.
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Category : Meats