Take five pounds of beef from the shoulder and cover with cold water; boil until very tender; chop fine and season with salt and pepper. Slice four or five hard boiled eggs. Alternate layers of meat and eggs, having a layer of meat on the top. Put an ounce of gelatine and a few cloves into the liquor in which the meat has been boiled; boil this down to one pint; strain it over the meat, which must be pressed down with a plate. Set in a cool place. Slice cold for serving.