Cannelon Of Beef, No. 2

Two pounds of the round of beef, the rind of half a lemon, three sprigs of parsley, one teaspoonful of salt, barely one-fourth of a teaspoonful of pepper, a quarter of a nutmeg, two table-spoonfuls of melted butter, one raw egg and half a teaspoonful of onion juice. Chop meat, parsley and lemon rind very fine. Add other ingredients, and mix thoroughly. Shape into a roll, about three inches in diameter and six in length. Roll in buttered paper, and bake thirty minutes, basting with butter and water. When cooked, place on a hot dish, gently unroll from the paper, and serve with Flemish sauce poured over it. You may serve tomato or mushroom sauce if you prefer either.

Beef Roulette

Have two pounds of the upper part of the round, cut very thin. Mix together one cupful of finely-chopped ham, two eggs, one teaspoonful of mixed mustard, a speck of cayenne and three table-spoonfuls of stock or water. Spread upon the beef, which roll up firmly and tie with soft twine, being careful not to draw too tightly, for that would cut the meat as soon as it began to cook. Cover the roll with flour, and fry brown in four table-spoonfuls of ham or pork fat. Put it in as small a sauce-pan as will hold it. Into the fat remaining in the pan put two finely-chopped onions, and cook until a pale yellow; then add two table-spoonfuls of flour, and stir three minutes longer. Pour upon this one pint and a half of boiling water. Boil up once, and pour over the roulette; then add two cloves, one-fourth of a teaspoonful of pepper and one heaping teaspoonful of salt. Cover the sauce-pan, and set where it will simmer slowly for three hours. After the first hour and a half, turn the roulette over. Serve hot, with the gravy strained over it. It is also nice to serve cold for lunch or supper. Ham force-meat balls and parsley make a pretty garnish.

Beef Olives

One and a half pounds of beef, cut very thin. Trim off the edges and fat; then cut in strips three inches wide and four long; season well with salt and pepper. Chop fine the trimmings and the fat. Add three table-spoonfuls of powdered cracker, one teaspoonful of sage and savory, mixed, one-fourth of a teaspoonful of pepper and two tea-spoonfuls of salt. Mix very thoroughly and spread on the strips of beef. Roll them up, and tie with twine. When all are done, roll in flour. Fry brown a quarter of a pound of pork. Take it out of the pan, and put the olives in. Fry brown, and put in a small sauce -pan that can be tightly covered. In the fat remaining in the pan put one table-spoonful of flour, and stir until perfectly smooth and brown; then pour in, gradually, nearly a pint and a half of boiling water. Stir for two or three minutes, season to taste with salt and pepper, and pour over the olives. Cover the sauce-pan, and let simmer two hours. Take up at the end of this time and cut the strings with a sharp knife. Place the olives in a row on a dish, and pour the gravy over them.