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ROULETTES (a Spanish recipe)

Take one ounce of grated onion, and brown it in an ounce and a half of butter, together with two ounces of flour; thin the mixture with half a pint of good stock. Let all boil together till it is smooth, then stir in half a pound of any roasted or boiled meat, finely chopped; add three boned anchovies minced, pounded pepper, salt, a little mace, the juice of half a lemon, and a glassful of white wine. When the preparation is quite cold, cut it into the form of sausages; roll these in bread-crumbs, then in egg beaten up, then again in bread and egg, and last of all in bread-crumbs; fry in plenty of hot lard; garnish with fried parsley, and serve. The above ingredients are enough for about sixteen roulettes.