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Lamb Salad with Tarragon

Cut away all the meat from leg of lamb left over from yesterday and cut into very thin slices. Place in a bowl, add one very finely sliced small onion, two branches of celery finely sliced and half teaspoon finely chopped tarragon. Season with half teaspoon salt, three saltspoons pepper, two tablespoons oil and one and a half tablespoons of tarragon vinegar. Mix well together and serve.