Chop fine two cupfuls of cold roast beef, season with salt, pepper, and grated nutmeg, and moisten with beaten egg. Roll rich pie-crust into an oblong shape, spread with the meat, roll up, fasten the ends by pinching the pastry, rub with butter, and bake brown. Serve either hot or cold.
MACARONIED BEEF
Break macaroni into short lengths and cook in boiling salted water until tender. Drain, mix with [Tomato Sauce] and freshly grated Parmesan cheese. Reheat slices of rare roast beef in a little stock, season to taste, pour the macaroni over, and serve.
BEEF OLIVES
Cut rare roast beef into thin slices and wrap each one around a thin slice of bacon. Fasten with toothpicks, and reheat in beef-gravy or stock. If stock is used, thicken it with browned flour, and season to taste.
RAGOUT OF BEEF
Put into a stewpan a pound of rare roast beef sliced thin, add three onions sliced, and salt and pepper to season. Cover with boiling water and simmer until the meat is very tender. Add half a cupful of tomatoes, half a cupful of chopped mushrooms, and a few capers. Thicken with flour rubbed smooth in a little cold stock or water, season with curry powder, stir and simmer ten minutes longer. Serve in a casserole.
JELLIED TONGUE
Boil a beef tongue very slowly in water to cover. Let cool in the liquid, drain, skin, and cut into thin slices. Dissolve a package of gelatine in one cupful of water. Heat thoroughly two cupfuls of the cooking liquid, one cupful of stock, and three tablespoonfuls of vinegar. Add two teaspoonfuls of sugar, two teaspoonfuls of beef extract, and the dissolved gelatine. If there is not enough liquid to cover the tongue, add boiling water to make the necessary quantity. Strain through cheese-cloth. Wet a mould in cold water, pour in a layer of the jelly, and when set, add a layer of the tongue. Repeat until the mould is full. At serving time turn out and garnish with parsley.