braising pan with the pork and vegetables. Brown slightly on all
sides; then add one quart of boiling water, and place in the oven.
Cook three hours, basting every fifteen minutes. When it has been
cooking two hours, add half a cupful of canned tomatoes or two fresh
ones. Taste to see if the gravy is seasoned enough; if it is not, add
seasoning. The constant dredging with flour will thicken the gravy
sufficiently. Slide the cake turner under the beef, and lift carefully
on to a hot dish. Cut the string in three or four places with a
_sharp_ knife, and gently draw it away from the meat. Skim off
all the fat. Strain the gravy through a fine sieve on to the meat.
Garnish with a border of toast or riced potatoes. Cut in thin slices
with a sharp knife.


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.