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Beef Vinaigrette

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.