* 1 lb. Of Beefsteak—2d. * * Bread and Butter—1d. * * 2 Cloves * * 1 Onion * * Stalk of Celery—1/2d. * * 1/2 pint Gravy * * 1 oz. Butter * * 1/2 oz. Flour * * Salt—1d. * * Total Cost—41/2 d. * * Time—Two Hours * Take a thick steak and split it open, cut it into strips five inches wide by three long. Cut some very thin bread and butter the same size seasoned with pepper and salt, lay it on the steak and roll it up, thread on a skewer and dust with flour. Put the butter into a frying-pan, and when it is hot put in the rolls and fry them quickly; take out and lay in a saucepan, cut up the onion and fry in the same butter as the rolls were fried in. Shake in a teaspoonful of flour and pour in the gravy; stir until it boils, then pour over the rolls. Put in the celery and cloves, and simmer very gently for two hours; take up the rolls on a hot dish and slip off the skewers, boil up and flavour the gravy. Remove the fat and pour round the meat. Veal or mutton is also very good prepared in this way.

BEEFSTEAK STUFFED

* 1 1/2 lbs. Of Beefsteak—4d. * * 1/2 lb. Potatoes * * 2 oz. Dripping * * Salt and Pepper—1d. * * 1 oz. Butter * * 1 tablespoonful Milk * * 1 Onion * * 1/2 teaspoonful Sage—1 1/2d. * * Total Cost—61/2 d. * * Time—One Hour * Boil and mash the potatoes with the butter, milk, and salt (if there are any cold ones they will do as well); lay the steak flat and spread the potatoes over it. Chop the onion very fine and powder the sage, and sprinkle over the potatoes; roll up and tie with a tape or string. Rub some dripping over a baking sheet, put in the steak, and plenty of dripping on the top. Put into a moderate oven and bake for an hour, basting frequently. Put on to a hot dish, take off the tapes, and pour round it some nice gravy. Send mashed potatoes to table with it.

FRICASSEE OF LIVER

* Half a Calf's Liver—3d.
*
* 1 1/2 oz. Butter—1 1/2d.
*
* 1 Carrot
*
* Lemon Juice—1/2d.
*
* 1 Onion
*
* 1 oz. Flour
*
* 1 pint of Gravy
*
* Parsley
*
* Pepper and Salt—1d.
*
* Total Cost—6d.
*
* Time—One Hour
*
Wash and slice up the liver, and dip in the flour; fry very lightly and
quickly in the butter and lay in a saucepan. Slice up the carrot and
fry in the same butter. Stir in the gravy, boil up, and pour over the
liver; simmer very gently for one hour, then dish carefully. Season the
gravy with salt, pepper, and lemon juice; boil up and pour over it.
Serve hot.

STEWED SWEETBREADS

* 1 pair Sweetbreads—4d. * * 1 pint Gravy * * Salt and Pepper * * 1/2 Onion—1/2d. * * 1 oz. Butter * * 1/2 oz. Flour * * 1 Carrot—1d. * * Total Cost—51/2 d. * * Time—One Hour. *

Put the sweetbreads in cold water, bring to the boil, strain away the water, scrape and clean them and remove the pieces of skin. Put the butter into a stewpan and flour the sweetbreads; dry very lightly and quickly, take them out. Slice up and fry the onion and carrot, stir in the flour and gravy, and bring to the boil. Lay in the sweetbreads and simmer very gently for one hour; take them up on a hot dish, season and flavour the gravy, remove the fat, boil up and pour round them. Serve hot. Sweetbreads are very nice served with tomato sauce.

ROULADES OF BEEF

* 1/2 lb. Fillet of Beef—9d. * * 1/2 lb. Cold Boiled Bacon—4d. * * 1 Egg—1d. * * 1 1/2 oz. Dripping * * 1/2 pint Gravy * * Pepper and Mustard * * 2 oz. Crumbs—1d. * * Total Cost—1s. 3d. * * Time—10 Minutes * Trim away the fat from the fillet and cut it into very small thin slices, and cut the bacon also into thin slices, but smaller. Spread the side of the beef with mustard and pepper, cover with bacon, and roll up as lightly as possible. When all are rolled beat up an egg, mix it with a spoonful of water, brush over the rolls; cover them with crumbs and thread on a small skewer. Put the dripping into a frying-pan, and when quite hot lay in the rolls and fry until a good colour. Place on a hot dish and slip out the skewers. Make the gravy hot, season and flavour, and pour boiling round the roulades. Should there be any brown sauce in the larder it is nicer than gravy.