Remove meat, chill, then shred or slice. Pour gravy through cheesecloth. Pour hot water through vegetables in cheesecloth to yield 3 1/2 cups gravy. Soften gelatin in cold water. Dissolve in 1 cup hot gravy, stir into chilled gravy. Pour 1/2 cup into 1 1/2 quart mold which has been rinsed with ice water. Chill until thick. Chill remaining gelatin gravy. Combine with shredded meat, pour into mold. Refrigerate until set.

If meat is sliced, alternate layers of meat and gelatin gravy. Allow each layer to thicken. Serves: 12.