1 small teaspoonful finely minced lemon-peel, the same of mace, and a table-spoonful chopped parsley.
Salt and pepper.
1 cupful bread-crumbs, dry and fine.
Yolks of 3 eggs beaten light, reserving the whites for glazing the cannelon when done.
Chop the meat very well, season it and stir in the beaten yolks; wet with half the gravy, and mix in the bread-crumbs. It should be just soft enough to handle without running into a shapeless mass. Flour your hands and make it into a roll about three times as long as it is broad. Flour the outside well and lay it in a greased baking-pan. Cover and set in the oven until it is smoking hot, when remove the cover and brown quickly. Draw to the oven-door and brush over with white of egg, shut the door for one minute to set this, and transfer the cannelon, by the help of a cake-turner or a wooden paddle, to a hot dish. Lay three-cornered pieces of fried bread close about it, and pour a rich gravy over all.
You can make a really elegant dish of this by adding to the gravy a half-pint of sliced mushrooms, and stewing them in it until they are tender and savory, then pouring them over the rouleau of meat.
A savory and inexpensive dish, and a good entrée at a family dinner. Of course you can vary the size to suit the remnants of meat.
Cannelon of Beef
Is made precisely like one of veal, except that mashed potato is substituted for bread-crumbs, and an onion is stewed in the gravy before the latter is strained over the baked roll of meat.
Green pickles or olives are a palatable accompaniment to it.