Trim it as much like a thick fillet as you can; cut it horizontally half way through, then scoop out as much as you can of the meat from the inside of each piece. Chop the meat fine that you have thus scooped out, season with a little finely chopped parsley and thyme, a shred of onion, if you like it; or if you have celery boil a little of the coarser part till tender, chop it and add as much bread finely crumbled as you have meat, and a good piece of butter; add pepper and salt, and make all into a paste with an egg, mixed with an equal quantity of gravy or milk; fill up the hollow in the meat and tie, or still better, sew it together. You may either put this in a pot with a slice of pork or bacon, and a cup of gravy; or you may brush it over with beaten egg, cover it with crumbs, and pour over these a cup of butter, melted, so that it moistens every part; and bake it, taking care to baste well while baking; serve with nice gravy.

Beef Olives are no novelty to the ear, but it is a novel thing to find them satisfactory to the palate.

Take some stale bread-crumbs, an equal quantity of beef finely chopped, some parsley, and thyme; a little scraped ham if you have it, a few chives, or a slice of onion, all chopped small as possible; put some butter in a pan, and let this force-meat just simmer, not fry, in it for ten minutes. While this is cooking, cut some underdone oblong slices of beef about half an inch thick, hack it with a sharp knife on both sides; then mix the cooked force-meat with the yolk of an egg and a table-spoonful of gravy; put a spoonful of this paste in the center of each slice of meat and tie it up carefully in the shape of an egg. Then if you have some nice gravy, thicken it with a piece of butter rolled in flour, roll each olive slightly in flour and lay it in the gravy and let it very gently simmer for half an hour. A few chopped oysters added to the gravy will be a great addition. Or you may lay each olive on a thin slice of fat pork, roll it up, tie it, dip it in flour, and bake in a quick oven until beautifully brown.