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Lottie's Daube Glace 2

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LOTTIE'S DAUBE GLACE 2
 Categories: Main dish
      Yield: 8 Servings
 
      3 ea MEDIUM ONIONS (WHOLE AND PEE
      2 ea BAY LEAVES
    1/4 ts THYME
      1 ts GROUND CLOVE
      2 ea FRESH LEMONS (SLICED 1/8
      1 x  INCH THICK, SEEDS REMOVED)
    1/2 ts SALT
    1/2 ts BLACK PEPPER
      1 tb DRY SHERRY
 
   2 or 3 ea CLOVES GARLIC (FINELY CHOPPED) 1 TO 2 cn BEEF BOUILLON (10
  OZ. EACH)
       After 1-1/2 hours of cooking, meat should be very tender. Remove
       meat from pot and let cool. Reserve broth and vegetables.
       Discard all fat and bones from meat. Shred meat into thin long
       slivers. Remove lemon slices and carrot from broth. Slice carrot
       into 1/8 inch circles. Strain remaining broth thoroughly into
       bowl. There should be about 4 cups liquid. If there are not, add
       more beef bouillon. Add sherry.
       In a bowl, soften gelatin in 2 tablespoons water. Add gelatin to
       warm broth mixture. Stir until completely dissolved. Using 2 loaf
       pans, place 1/4 of shredded meat into each pan. Then spread
       slices of lemon, carrot, and black olives over met. Distribute
       remaining meat and liquid equally in each pan. Daube Glace should
       be about 3/4 inch thick.
 
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