Fritadelles of Roast Beef Garnishing

Cut into three sixteenth inch squares, one pound of lean roast beef, chop up two ounces of onions, fry in two ounces of butter, dredge over with two spoonfuls of flour, moisten with broth and reduce; then add the beef, salt, pepper, nutmeg, chopped parsley and two ounces of cooked lean ham cut as small as the beef, heat the whole without boiling; set it aside to get cold and then roll it into balls one inch and a quarter in diameter, flatten down, dip in beaten eggs, bread-crumbs, and fry them nicely in butter.