Cold Beef, to dress.
Slice it as thin as possible; slice, also, an onion or shalot; squeeze on it the juice of a lemon or two; then beat it between two plates, as you do cucumbers. When it is very well beaten, and tastes sharp of the lemon, put it into the dish, in which it is to be served; pick out the onion, and strew over it some fine shred parsley and fine bread crumbs; then pour on it oil and mustard well mixed; garnish with sliced lemon.