Preparation

• Heat the oil in a large stockpot or dutch oven over high heat, add the meat, and turn to brown well on all sides.
  Remove the meat and add the onions, chopped carrots, chopped garlic, parsley, cloves, thyme, and salt and pepper to taste. Cook until the vegetables are soft and lightly colored , 10 to 15 minutes.
  Return the meat to the pot and add the wine and just enough of the simmering stock to barely cover the beef.
  Cover the pot, reduce the heat to low and simmer until the beef is very tender but not falling apart, about 3 hours. Remove from heat and cool the beef in the stock.
  Remove the meat from the stock and shred or cut it into strips that are about 1/4 inch wide and 2 inches long; reserve.
  Strain the stock into a bowl through several layers of cheesecloth; add to a pot and simmer for 10 minutes with the diced carrots, minced parsle and minced garlic.
  In a large bowl, combine the shredded beef with 1 1/2 quarts of the stock and vegetables, the dissolved gelatin, Worcestershire, cayenne pepper, and salt to taste; mix well.
  Dip the lemon slices into the mixture to coat with liquid, then arrange them on the bottom of a loaf pan 9 by 5 by 3 inches or a 2- quart mold. Pour in the beef mixture.
  Cover tightly with plastic wrap and chill for at least 12 hours and as long as 2 days.
  Before unmolding, scrape off any congealed fat that has formed on top.
  Run a thin knife blade around the inside of the pan and briefly dip the bottom of the pan in a container of hot water for a few seconds to loosen the beef. Cover with a serving platter, invert and tap the pan all around to unmold.
  Refrigerate until ready to serve.
  Surround with the shredded lettuce just before serving. To serve, divide into inch-thick slices.