Beef Loaf for the Lunch Pail

Four to six pounds of the cheaper parts of beef; wash and cut into small pieces and cover with boiling water; bring to a boil, then simmer slowly, skimming carefully, until the meat falls to pieces and the water is reduced to a most half a pint. Take out the meat and season highly with salt, pepper, sage and thyme, and work the meat well with a fork or clean hands until the fibres are well broken, then pour over it the seasoned broth and pack into a square pan or dish. Put a weight on it, and when cold, slice.