Ham Balls

1/2 cup of cooked ham or tongue 1 gill of milk

2 tablespoonfuls of dried bread crumbs Yolk of one egg

1 tablespoonful of chopped parsley A dash of cayenne

Put the milk on to boil, add to it the crumbs; stir over the fire until it thickens; add the ham finely chopped, parsley, cayenne, and the beaten yolk; mix well, and turn out to cool. When cool, form into balls about the size of a hickory-nut; roll first in egg and then in bread crumbs, and put aside until wanted. When the rouleau is done, cut the string and remove it. Put the rouleau in the centre of a hot dish, strain the sauce over it. Plunge the balls into boiling fat for about two minutes to brown, place them around the rouleau, and serve.

This makes a good and sightly dish, and is very inexpensive.

Grenadines Of Beef

Have a rump steak cut one inch thick, weighing about two pounds. With a sharp knife cut the tender portion into pieces the shape of a French chop. Lard thickly on one side. (See directions for larding.) Put two or three slices of fat pork into a frying-pan (the tender part of the larding pork will answer nicely for this), and try out all the fat, then put in the chops, brown quickly on one side, turn and brown the other. Place them on a heated dish, sprinkle with salt and pepper. Add a tablespoonful of flour to the fat remaining in the pan, stir until a nice brown, then add a half-pint of stock or water; stir constantly until it boils; add a half-teaspoonful of salt, a teaspoonful of Worcestershire sauce, and pour around the grenadines, and serve.

The tougher part of the steak may be made into Hamburg steaks for another meal.

Cannelon

1 pound of uncooked beef, chopped fine Yolk of one egg

1 tablespoonful of chopped parsley 1 tablespoonful of butter

2 tablespoonfuls of bread crumbs 1 teaspoonful of lemon juice

1 teaspoonful of salt

3 dashes of black pepper

Mix all the ingredients together, then form into a roll about six inches long and four inches in diameter; wrap in greased paper, put in a baking-pan, and bake in a quick oven thirty minutes, basting twice with melted butter. When done, remove the paper, place the roll in the centre of a hot dish, and serve with mushroom or brown sauce poured over it.