2 1/2 or 3 lb. brisket of beef

Rinse the brisket in water. Put the meat in a kettle, add water to cover, and bring it to a boil. Skim the surface as necessary. Simmer the meat for about 3 hours, or until it is tender. Let the meat cool in the broth for 12 hours. Drain the meat and dry it well.

Put the brisket on a platter. Brush the top with apricot jam to form a glaze. Decorate the top with blanched almonds halves, green grapes, shredded and blanched orange rind, and tarragon leaves. Surround the meat with lettuce cups filled with pitted whole grapes. Cut in thin slices and serve hot or cold.