Select a well-shaped piece from the flank. Roll it after trimming and secure with stout white cord allowing room for the meat to swell. Put into a kettle of boiling water; add salt, a few peppercorns, a tiny piece of bay leaf and one or two bones, if at hand. Simmer until the meat is almost in shreds. Put into a brick-shaped pan, cook the liquor down to a small quantity and pour over the meat. Cover and place a weight on top. Slice when cold. Flank steak covered with bread dressing and rolled is particularly good.