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Beef Rissolettes

Mince some fresh beef very fine, removing all skin and gristle, mix with it about a fourth of its weight in breadcrumbs, adding an onion boiled tender, and a few drops of essence of anchovy, pepper and salt, and sufficient egg to make it into a stiff paste. Roll into egg-shaped balls, dip each in egg, roll in breadcrumbs, and fry gently. Then prepare a little gravy by boiling the trimmings of the meat in the water the onion was boiled in, and when they are done, pour the fat from the fryingpan and allow the gravy to boil up in it, and thicken with a small quantity of flour and water. Stir in the juice of half a lemon, seasoning with pepper and salt, and place the rissolettes around a heap of mashed potatoes on a dish, pour the gravy around but not over them, and serve.

Roast Beef, American Style Lay the meat on some sticks in a dripping-pan, so as not to touch the water which it is requisite to have in the bottom; season with salt and pepper and place in a roasting-oven for three or four hours. Baste frequently with the water in the bottom of the pan. Sift over the meat before serving some powdered and browned crackers, and garnish with parsley. Roast Beef on the Spit Remove most of the flap from the sirloin and trim neatly; have a clear, brisk fire, and place the meat close to it for the first half hour, then move it farther away, basting frequently, and when done, sprinkle the joint well with salt. The gravy may be prepared by taking the meat from the dripping-pan, which will leave a brown sediment; pour in some boiling water and salt, and stir thoroughly, straining over the meat. A thickening of flour may be added if necessary. Garnish with horseradish and serve with horseradish sauce in a tureen.