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
teaspoonfuls 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