Round Buttock Top Baked

Have a piece of the round top braized and cold, weighting two pounds, cut it into equal sized slices, not having them too thin; put in a stewpan or on a dish, piece by piece, the slices one on top of the other, and baste with a half-glaze sauce (No. 413); cover with a second dish, and set to warm in a slow oven. Mince half a pound of cooked mushrooms, fry them in butter, drain off the latter, and add a paint of half-glaze sauce (No. 413), four heaping tablespoonfuls of grated horseradish, and two tablespoonfuls of bread-crumbs, also a large pinch of chopped parsley. After the meat is warm, lift out the slices one by one, lay them on a long dish one beside the other, covering each separate slice with a part of the above preparation. When the meat has been replaced into its natural shape, cover it entirely with the remainder, besprinkle over with rasped bread-crumbs, and put to bake in a moderate oven, basting it frequently with the gravy the meat was warmed in. Garnish the border with potato croquettes (No. 2782), ball-shaped, and each one an inch in diameter.