Trim the brown edges from half a pound of underdressed roast beef, shred it small, and mix it with four ounces of fine bread-crumbs, a tea-spoonful of minced parsley, and two-thirds as much of thyme, two ounces of butter broken small, half a cupful of gravy or cream, a high seasoning of pepper and cayenne, and mace, or nutmeg, a small teaspoonful of salt, and three large eggs, well beaten. Melt a little butter in a pie dish, pour in the beef, and bake it half an hour; turn it out, and send it to table with brown gravy in a tureen. When cream or gravy is not at hand, an additional egg or two, and rather more butter, must be used. We think that grated lemon-rind improves the breslaw. A portion of fat from the joint can be added where it is liked. The mixture is sometimes baked in buttered cups.
Beef, 1/2 lb.; bread-crumbs, 4 ozs.; butter, 2 ozs.; gravy or cream, 1/2 cupful; parsley, 1 teaspoonful; thyme, two-thirds of teaspoonful; eggs, 3, or 4, if small; salt, 1 teaspoonful; pepper and nutmeg, 1/2 teaspoonful each: bake 1/2 hour.