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Beef Roll

Take four pounds of cold roast or boiled beef; mince it well; season it to taste with ordinary condiments and chopped herbs, and put it into a roll of puff-paste. Bake for half an hour, or longer if the paste is thick. The French prepare a roll of meat in the above method, wrap a buttered paper round it, and cover with a coarse paste of flour and water, and bake it in a moderate oven for a couple of hours, that is, if the meat weigh say four pounds. The paper and crust is then removed, and the roll served with a little brown gravy. As a rule, any meat baked in a coarse crust this way, will repay the cook for her trouble.