Beef Roll ( Cannelon de Bœuf ).
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.