Brush over the articles with olive oil, sprinkle with lemon juice, then pile in twos, with a sliced onion and strips of green or red pepper between. Let stand over night, or several hours. If the meat be tough, use the oil more generously, and substitute vinegar for lemon juice. Cooked meats, or fish to be served in a sauce, are often much improved, if let stand an hour or two in a mixture of equal parts of oil, lemon juice, half a teaspoonful of salt to a pint of material, a dash of paprika, and a little onion juice, if the latter be agreeable. Drain before adding to the sauce.