Cut a slice of about three inches in thickness from a round of boiled fresh beef, put in a saucepan and pour over it a wineglassful of white wine and a little water, add a bay leaf, a small bunch of sweet herbs, two or three cloves and salt and pepper to taste. Place the saucepan over the fire and cook until the liquor is about half absorbed, turning the meat frequently. Place on a dish when cold, and serve with a sauceboat of the liquor strained and a little vinegar mixed with it.

Vol-Au-Vent Of Beef Tendons

Remove the nerves and skin from the beef tendons and place them in a basin with enough water to cover them and let them soak until quite white; then place in a saucepan of salted water and a little vinegar, and boil for ten minutes. Line a vol-au-vent case with good puff paste and bake in an oven; when done take out, and after it has become cold, turn it out. Put in the oven for a few minutes to warm and then put in the pieces of tendon and pour over sufficient bechamel sauce to cover them, and put a couple of dozen boiled button mushrooms on top of this; place the vol-au-vent in the oven, and serve very hot