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Take up the meat, and strain the gravy over it. Serve hot. The tomato may be omitted if one pint more of water and an extra table-spoonful of flour are used instead. Always serve macaroni with this dish. Cannelon of Beef. One thin slice of the upper part of the round of beef. Cut off all the fat, and so trim as to give the piece a regular shape. Put the trimmings in the chopping tray, with a quarter of a pound of boiled salt pork and one pound of lean cooked ham. Chop very fine ; then add a speck of cayenne, one teaspoonful of mixed mustard, one of onion juice, one table -spoonful of lemon juice and three eggs. Season the beef with salt and pepper. Spread the mixture over it, and roll up. Tie with twine, being careful not to draw too tightly. Have six slices of fat pork fried in the braising pan. Cut two onions, two slices of carrot, and two of turnip into this, and stir for two minutes over the fire. Roll the cannelon in a plate of flour, and put it in the braising pan with the pork and vegetables. Brown slightly on all sides ; then add one quart of boiling water, and place in the oven. Cook three hours, basting every fifteen minutes. When it has been cooking two hours, add half a cupful of canned tomatoes or two fresh ones. Taste to see if the gravy is seasoned enough ; if it is not, add seasoning. The constant dredging with flour will thicken the gravy sufficiently. Slide the cake turner under the beef, and lift carefully on to a hot dish. Cut the string in three or four places with a sharp knife, and gently draw it away from the meat. Skim off all the fat. Strain the gravy through a fine sieve on to the meat. Garnish with a border of toast or riced potatoes. Cut in thin slices with a sharp knife. Cannelon of Beef, No. 2. Two pounds of the round of beef, the rind of half a lemon, three sprigs of parsley, one teaspoonful of salt, barely one-fourth of a teaspoonful of pepper, a quarter of a nutmeg, two table-spoonfuls of melted butter, one raw egg and half a teaspoonful of onion juice. Chop meat, parsley and lemon rind very fine. Add other ingredients, and mix thoroughly. Shape into a roll, about three inches in diameter and six in length. Roll in buttered paper, and bake thirty minutes, basting with butter and water. When cooked, place on a hot dish, gently unroll from the paper, and serve with Flemish sauce poured over it. You may serve tomato or mushroom sauce if you prefer either. Beef Roulette. Have two pounds of the upper part of the round, cut very thin. Mix together one cupful of finely-chopped ham, two eggs, one teaspoonful of mixed mustard, a speck of cayenne and three table -spoonfuls of stock or water. Spread upon the beef, which roll up firmly and tie with soft twine, being careful not to draw too tightly, for that would cut the meat as soon as it began to cook. Cover the roll with flour, and fry brown in four table-spoonfuls of ham or pork fat. Put it in as small a sauce-pan as will hold it. Into the fat remaining in the pan put two finely-chopped onions, and cook until a pale yellow ; then add two table-spoonfuls ot flour, and stir three minutes longer. Pour upon this one pint and a half of boiling water.