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A Fricassee of Cold Roast Beef

536. Prepare some very thin slices of cold roast beef (not too mach cooked). Put to fry in a stewpan, an onion, some celery, and a good bunch of chopped parsley, with a little flour and butter, then add some strong broth, season with pepper and salt. It must simmer gently for nearly twenty minutes; then stir into it a glass of port-wine, a little lemon-juice or vinegar, and two yolks of eggs. Put in the beef, after which it must simmer, not boil, or the beef would become hard.