Cut small and very thin slices of cold-braized or well-boiled beef, and put them in a salad-bowl with sliced beetroot, quarters of hard-boiled eggs, and a few sliced cold kidney potatoes; season with pepper and salt, three tablespoonfuls of salad-oil, and two of Crosse and Black-well's fine-herbs vinegar, chopped parsley and shalot; mix well, and serve either for luncheon or as part of a make-up dinner.