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In any case, this is yet another of those cunning countryside leftover dishes meant to make sure that none of that expensive beef joint you cooked up for the weekend got wasted (and its strong point is that the slices of meat don't have to be great scenic slabs of beef in the finished dish). Slice the beef into cubes, or better yet, very thin strips, to maximize the surface area (and the flavor); pull some preserved things out of the store cupboard -- pickles, capers, onions, shallots if you have them, maybe even some of those leftover boiled potatoes from yesterday -- and chop them all up; make a spicy/spiky vinaigrette with coarse mustard; toss the whole business together, and garnish with sliced hard-boiled eggs from the farmyard hen, and fresh chives and parsley, which any farmstead would have even as winter approached. 

 

Feierstengzalot is the perfect luncheon salad. Add a glass of a country red or white wine, and you're ready to get on with the rest of the day.

 

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