Take a pound of cold roast beef, free it from skin and fat, etc., and pass it through the meat chopper. Add to it six ounces of finely-minced (cooked) ham or bacon, fat and lean together. Season highly with pepper and salt. Add a teaspoonful of finely-minced olives, a few drops of tabasco, a teaspoonful of minced parsley, a little grated lemon peel and a dust of nutmeg. Mix all together; then add to it four ounces of previously cooked macaroni which has been cut into one inch lengths and tossed in a little butter. Mix again. Add the well-beaten yolks of two eggs, and finally the whites whipped to a stiff froth. Mix thoroughly; roll up in a piece of clean well-greased paper, place in the bag, fold and clip, put on the grid, and bake in a moderate oven (300 Fahr.) for twenty-five minutes. Serve with the same sauce as in the foregoing recipe.