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Roulettes

Thin slices Graham or Boston brown bread I gill (1/2 cup) chopped cooked chicken I gill (1/2 cup) chopped cooked ham Anchovy paste Chopped capers 1½ teaspoonful lemonjuice 2 hard-cooked eggs 2 tablespoonfuls chopped parsley Remove the crusts from the bread. Pound the chicken and ham together, then mix them to taste with anchovy paste, chopped capers and lemon-juice. Spread the slices of bread with this mixture; roll each slice neatly, butter the outside of each roulette lightly, then roll one-