Ingredients                                        

2 pounds lean Beef or Veal, diced in 1/4 inch cubes
1 Shallot, finely minced
1/2 cup each, finely minced Celery and Carrots
1/3 cup finely minced Parsley, packed to measure
2 envelopes unflavored Carageenan based Jelling Product (enough to jell 1 quart liquid)
2 Bay Leaves
2 teaspoons Marjoram for Beef, or
1 teaspoon each Tarragon and Basil for Veal
1/2 cup Dry Sherry
1 1/3 cups Water
2 tablespoons Low-Sodium Soy Sauce, or
1 tablespoon Mock Beef Bouillon Powder
Lettuce leaves and cold cooked Vegetables for Garnish

Method

Place all ingredients, except Parsley in a large Saucepan. Bring to just below a boil over medium heat, cover, reduce heat to low, and simmer for 1 hour, or until the Meat is tender. Remove from heat, stir in the Parsley, and allow to cool for 10 minutes. Line a loaf pan with Cellophane Wrap. Pour the Meat mixture into the lined loaf pan. Chill in the refrigerator for about 4 hours, or until totally set. Unmold onto a  bed of Lettuce on a serving platter, and remove Cellophane Wrap. Garnish, slice and serve.