Potted Meat

From 1922:

Stew 3 lb. of meat gently with water to cover, salt, pepper, a good pinch of ground mace, the rind of half a lemon, some bacon rinds, or slices of bacon, and one onion. When the meat is thoroughly well cooked take off the fire. Have ready two hard-boiled eggs and ¾ oz. of gelatine soaked in cold water. Arrange the meat, eggs, and bacon in a basin or pie dish. Strain the liquid and mix in the gelatine, which has been lifted from the water. Pour over the meat, and stand in a cool place. Turn out and serve with salad.