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CANNELON (a la Francaise)

Mince a pound of underdressed beef and half a pound of bacon, and mix them well together, season with a little pepper, salt, and nutmeg, a tea-spoonful of chopped parsley, and the same of marjoram and thyme. Bind all together with beaten egg, form the mince into a roll, tie some white oiled paper round it to keep it in shape, and bake it in a moderate oven. When sufficiently cooked, take off the paper, put the roll on a dish, and pour good brown gravy round it. Time to bake, three-quarters of an hour. Probable cost, 3d., exclusive of the cold meat.