Wipe, remove superfluous fat, and roll a flank of beef. Put in a kettle, cover with boiling water, and add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, and a bone or two which may be at hand. Cook slowly until meat is in shreds; there should be but little liquor in kettle when meat is done. Arrange meat in a deep pan, pour over liquor, cover, and press with a heavy weight. Serve cold, thinly sliced.