Butter or dripping for frying.
Pepper and mustard.
A little thick gravy.
Cut the beef into even, oblong slices, the ham rather thinner and smaller. Spread one side of the beef with mustard, and pepper the ham. Lay the ham upon the beef and roll up together as tightly as possible; roll in the egg, then the cracker, and pierce with a slender steel, tin or wooden skewer in such a manner as to keep the roll pinned together. Put several on each skewer, but do not let them touch one another. Fry brown; lay on a dish, and gently withdraw the skewers. Pour the gravy boiling hot over them.
Small roulades are a convenient and toothsome garnish for game and roast poultry.
Roulades of Mutton.
Can be made in the same way, but leaving out the ham, and spreading the inside of each slice with currant jelly.
Fried Chicken.
1 tender young chicken, cut into joints.