Procure a round steak, spread over it a layer of almost any kind of force-meat. An ordinary bread, onion, thyme, or parsley dressing, used to stuff turkeys, is very good. Begin, then, at one end of the steak, and roll it carefully; tie the roll to keep it in shape. Bake it in the oven as you would a turkey, basting very often. Make a gravy of the drippings, adding water, flour, and a little butter mixed; season with pepper and salt, strain, skim off the fat, and pour it around the meat when served. Slice it neatly off the end when carving.
Chop two pounds of lean beef very fine; chop and pound in a mortar half a pound of fat bacon, and mix it with the beef. Season it with pepper and salt (it will not require much salt), a small nutmeg, the grated rind of a lemon, the juice of a quarter of it, a heaping table-spoonful of parsley minced fine; or it can be seasoned with an additional table-spoonful of onion; or, if no onion or parsley is at hand, with summer savory and thyme. Bind all these together with two eggs. Form them into a roll; surround the roll with buttered paper, which tie securely around it. Then cover it with a paste made of flour and water. Bake two hours. Remove the paper and crust. Serve it hot, with tomato-sauce or brown gravy. This may be made with raw or under-dressed meat. If the meat is not raw, but under-dressed, surround the roll with pie-crust. Bake, and serve with tomato-sauce, or any of the brown sauces, poured in the bottom of the dish. Potato croquettes may be served around it.
There is a good-sized book written on this subject. When there are about two hundred ways of utilizing cold cooked beef, one should not regard it contemptuously. I studied this treatise, and practiced from it, but soon considered the few old ways the best, after all. Croquettes are very good, and there are beef-sausages, or cakes, seasoned in different ways; beef rolls, meat pies, and mince-pies, made from a few scraps of cold cooked beef, are all exceedingly nice when properly made.
Chop cold cooked beef very fine; add a fifth as much pork, also chopped fine; pepper, salt, a little sage, or any herbs pre-ferred, lemon-juice, and a few sprinkles of flour; mix all to-gether with an egg, or eggs; form into little balls, fry in butter or lard in a sauté pan. These sausages are good for breakfast served around a centre of apple-sauce. Or,
There is no more satisfactory manner of using cold cooked beef than for croquettes, which may be served with to-mato or any of the brown sauces, or may be served without sauce at all, as is generally the case. They are made in the same manner as is described for chicken croquettes (see page 175), merely substituting the same amount of beef for the chicken, and of rice for the brains.