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Cold Roast Beef with Horseradish Sauce

Let the first use of left-over roast beef be the serving of it sliced and cold--it is a mistake to miss this use. Cut thin slices of the rare beef, arrange nicely on a cold platter, and garnish with something green and crisp. Vary by serving different cold sauces with the meat. Serve a vegetable salad at the same meal.