Smoked Beef, Salmon, Sturgeon, Goose Breast, or Tongue

Cut the beef into very thin slices, and serve with sprigs of parsley around.

Smoked Salmon or Sturgeon.—Cut thin slices of smoked salmon or smoked sturgeon three-sixteenths of an inch thick; broil them on a gridiron for one minute on each side, and when they are cold, arrange them on a side dish, pour a little sweet oil over, and serve with chopped parsley and slices of lemon around, or to be served raw cut in thin slices, and dressed either in a circle or straight row with chopped parsley around.

Smoked Breast of Goose.—Cut the meat off the breasts lengthwise into very thin slices; range in straight rows with parsley around the dish.

Red Beef Tongue.—Cut the tongue in thin equal sized slices, suppressing the fibrous parts and fat; range them in a circle in the center of a small side dish, one on top of the other; garnish around with parsley and chopped jelly in the center.