Rolled Beefsteak

1 skirt steak or 1 1/2 pounds of round steak 1 cup of stale bread crumbs 1 tablespoonful of chopped parsley 1 tablespoonful of melted butter 1 teaspoonful of sweet marjoram 1/2 teaspoonful of salt 2 dashes of black pepper

Mix the bread crumbs, parsley, sweet marjoram, salt and pepper together, and moisten with the melted butter. Spread this over the steak, which roll tightly, and tie with twine. Put it in a baking-pan with any pieces of suet that you may have trimmed off; add a half-cup of water, and bake in a quick oven for three-quarters of an hour. Serve with Brown Sauce, No. 2.

Beef Olives

1 1/2 pounds of round steak 1 cup of stale bread crumbs 1 tablespoonful of chopped parsley

1 tablespoonful of butter 1/2 teaspbonful of sweet marjoram

5 mushrooms, chopped fine 1/2 teaspoonful of salt

2 dashes of pepper

Have the steak cut very thin; trim off all the fat and skin from the edges, and cut the steak into strips about three inches wide and five inches long; mix the bread crumbs, parsley, sweet marjoram, mushrooms, salt and peppet; moisten with the butter melted. Put a layer of this forcemeat on the top of each strip, roll them up tightly, and tie with twine; dredge each roll thickly with flour. Cut a quarter pound of salt pork into slices, put it into a frying-pan and try out all the fat; then put in the olives (as these rolls are now called) and brown them on all sides; then put them into a saucepan, add to the fat remaining in the pan two tablespoonfuls of flour, mix until smooth; add one pint of stock or boiling water, and stir constantly until it boils, then pour into the saucepan over the olives; add a slice of onion, a sprig of parsley, and a bay leaf. Cover and simmer gently two hours. After they have been simmering one hour, add half a teaspoon-ful of salt. When done, place the olives on a hot dish, strain the sauce over and around them, and serve.

This is a very good and economical dish, and may be made without the mushrooms.

Bceuf En Rouleau

1 large rump steak 1/2 cup of cold cooked ham or tongue

1 egg

A little cayenne

1 tablespoonful of chopped parsley

Chop the ham or tongue very fine; mix with the cayenne, parsley, and egg slightly beaten. Have the steak cut very thin, and spread over it the ham mixture; roll up tightly and tie with twine. Dredge thickly with flour. Put a quarter-pound of bacon into a frying-pan, and try out all the fat; remove the bacon, and brown the roll in the fat. Now put the roll into a small saucepan. Add to the fat remaining in the frying-pan two tablespoonfuls of flour, mix, add one pint of stock or boiling water, and stir continually until it boils. Pour this over the rouleau, add one bay leaf, half an onion, a sprig of parsley, and a table-spoonful of Worcestershire sauce. Cover the saucepan, and simmer for two hours. While this is stewing, prepare some ham balls for a garnish.