Roasted and braised beef are both quite as good cold as hot, and in summer are sometimes preferable cold. Serve with cold beef a vegetable salad when it is used for dinner. Make the salad of string beans, asparagus, or a macedoine of vegetables. For a supper dish, the rolled rib roast can be made very attractive by garnishing it with aspic jelly cut into fancy forms. Place a large star of the jelly on top, and small timbale forms of jellied vegetables, and broken jelly on the dish around the meat; or a simpler garnishing can be made with lettuce leaves, tomatoes stuffed with mayonnaise, or celery, etc. Use lettuce with any of the salads. Have a fancy skewer stuck in the side.