Cannelon of Beef.
Chop the remains of yesterday’s beef; mix with quarter of a pound of minced ham; season with pepper, salt grated lemon-peel, and a little onion. Moisten with yesterday’s gravy, with a little flour stirred in, and bind with a beaten egg or two. Make some pie-paste, or such as you would use for dumplings; roll into an oblong sheet; put the beef-mince in the middle, and make the pastry into a long roll, enclosing the meat. Close at the ends with round caps of pastry, the edges pinched well together. Lay in a dripping-pan—the joined side of the roll downward, and bake to a good brown.