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Beef Roulette

Chop one cupful of cold ham very fine, and mix in one tablespoonful of parsley, a dash of cayenne and one egg slightly beaten. Lay out flat one pound of round steak and spread with the mixture. Roll up tightly and tie with string. Rub well with flour. Try out quarter of a pound of bacon and brown the roll in the fat. Put the roll in a deep sauce pan. Make a gravy of the fat in the pan by adding two tablespoonfuls of flour and half pint of stock (or boiling water will do). Stir until it boils. Pour over the beef, add one tablespoonful of Worcestershire sauce, one bay-leaf, a sprig of parsley and half an onion, cover the sauce pan and simmer for two hours, "POMPADOURS."

Re- A pompadour is really a variety of cronstade or patty, served cold. To make a dozen of these you must have twelve pompadour moulds. These are simple cylinders of tin about one and one-quarter inches in diameter by three inches long and can be made by any tinsmith. Make a sufficient quantity of nice puff paste. Roll it out until it is not more than an eighth of an inch thick. Cut it in oblong pieces and fit it around the cylinders without covering the top or bottom. Bake the paste in this way until it is thoroughly done in a moderately hot oven. move it and let it cool. Slip out the tins and prepare the mince. To a pint of well-flavored, melted aspic jelly add half a pint of whipped cream, twelve oysters cut in dice, six anchovies pounded to a paste and all rubbed through a sieve. Stir the mixture carefully to blend all the ingredients, and when it is beginning to set fill the pompadour cylinders with it and set them away until their contents are perfectly firm. Stand them on end while you are filling them and set the plate or platter on which they stand over a pan of cracked ice, so that the contents will harden quickly at the bottom and thus not run out. Savory pompadours may also be made of a mince of chicken, lobster or salmon, in place of the anchovies. It is necessary in this rule that the aspic jelly should be finely flavored and the mixture well seasoned.