o the quantity of meat.

_Mode_.--Mince the beef very fine, which should be rather lean, and mix
with this bread crumbs, herbs, seasoning, and lemon-peel, in the above
proportion, to each pound of meat. Make all into a thick paste with 1 or
2 eggs; divide into balls or cones, and fry a rich brown. Garnish the
dish with fried parsley, and send with them to table some good brown
gravy in a tureen. Instead of garnishing with fried parsley, gravy may
be poured in the dish, round the rissoles: in this case, it will not be
necessary to send any in a tureen.

_Time_.--From 5 to 10 minutes, according to size.

_Average cost_, exclusive of the meat, 5d.

_Seasonable_ at any time.

ROLLED BEEF, to eat like Hare.

646. INGREDIENTS.--About 5 lbs. of the inside of the sirloin, 2 glasses
of port wine, 2 glasses of vinegar, a small quantity of forcemeat (No.
417), 1 teaspoonful of pounded allspice.

_Mode_.--Take the inside of a large sirloin, soak it in 1 glass of port
wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a
forcemeat by recipe No. 417, lay it on the meat, and bind it up
securely. Roast it before a nice clear fire, and baste it with 1 glass
each of port wine and vinegar, with which mix a teaspoonful of pounded
allspice. Serve, with a good gravy in the dish, and send red-currant
jelly to table with it.

_Time_.--A piece of 5 lbs. about 1-1/2 hour before a brisk fire.

_Average cost_, for this quantity, 5s. 4d.

_Sufficient_ for 4 persons.

_Seasonable_ at any time.

BEEF ROLLS (Cold Meat Cookery).

647. INGREDIENTS.--The remains of cold roast or boiled beef, seasoning
to taste of salt, pepper, and minced herbs; puff paste.

_Mode_.--Mince the beef tolerably fine with a small amount of its own
fat; add a seasoning of pepper, salt, and chopped herbs; put the whole
into a roll of puff paste, and bake for 1/2 hour, or rather longer,
should the roll be very large. Beef patties may be made of cold meat, by
mincing and seasoning beef as directed above, and baking in a rich puff
paste in patty-tins.

_Time_,--1/2 hour.

_Seasonable_ at any time.

MINIATURE ROUND OF BEEF. (_An Excellent Dish for a Small Family_.)

648. INGREDIENTS.--From 5 to 10 lbs. of rib of beef, sufficient brine to
cover the meat.

_Mode_.--Choose a fine rib, have the bone removed, rub some salt over
the inside, and skewer the meat up into a nice round form, and bind it
with tape. Put it into sufficient brine