serve it up garnished with forcemeat balls fried. It is still better
when eaten cold with sallad.

* * * * *

BRISKET OF BEEF BAKED.

Bone a brisket of beef, and make holes in it with a sharp knife about an
inch apart, fill them alternately with fat bacon, parsley and oysters,
all chopped small and seasoned with pounded cloves and nutmeg, pepper
and salt, dredge it well with flour, lay it in a pan with a pint of red
wine and a large spoonful of lemon pickle; bake it three hours, take the
fat from the gravy and strain it; serve it up garnished with green
pickles.

* * * * *

BEEF OLIVES.

Cut slices from a fat rump of beef six inches long and half an inch
thick, beat them well with a pestle; make a forcemeat of bread crumbs,
fat bacon chopped, parsley, a little onion, some shred suet, pounded
mace, pepper and salt; mix it up with the yelks of eggs, and spread a
thin layer over each slice of beef, roll it up tight, and secure the
rolls with skewers, set them before the fire, and turn them till they
are a nice brown; have ready a pint of good gravy, thickened with brown
flour and a spoonful of butter, a gill of red wine, with two spoonsful
of mushroom catsup, lay the rolls in it, and stew them till tender;
garnish with forcemeat balls.