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Boil up once, and pour over the roulette ; then add two cloves, one-fourth of a teaspoonful of pepper and one heaping teaspoonful of salt. Cover the sauce-pan, and set where it will simmer slowly for three hours. After the first hour and a half, turn the roulette over. Serve hot, with the gravy strained over it. It is also nice to serve cold for lunch or supper. Ham force-meat balls and parsley make a pretty garnish. Beef Olives. One and a half pounds of beef, cut very thin. Trim off the edges and fat ; then cut in strips three inches wide and four long ; season well with salt and pepper. Chop fine the trimmings and the fat. Add three tablespoonfuls of powdered cracker, one teaspoonful of sage and savory, mixed, one-fourth of a teaspoonful of pepper and two teaspoonfuls of salt. Mix very thoroughly and spread on the strips of beef. Roll them up, and tie with twine. When all are done, roll in flour. Fry brown a quarter of a pound of pork. Take it out of the pan, and put the olives in. Fry brown, and put in a small sauce-pan that can be tightly covered. In the fat remaining in the pan put one tablespoonful of flour, and stir until perfectly smooth and brown ; then pour in, gradually, nearly a pint and a half of boiling water. Stir for two or three minutes, season to taste with salt and pepper, and pour over the olives. Cover the sauce-pan, and let simmer two hours. Take up at the end of this time and cut the strings with a sharp knife. Place the olives in a row on a dish, and pour the gravy over them. Veal Olives. These are made in the same manner, except that a dressing, like chicken dressing, is made for them. For one and a half pounds of veal take three crackers, half a tablespoonful of butter, half a teaspoonful of savory, one-fourth of a teaspoonful of sage, a teaspoonful of salt, a very little pepper and an eighth of a cupful of water. Spread the strips with this, and proceed as for beef olives. Fricandelles of Veal. Two pounds of clear veal, half a cupful of finely-chopped cooked ham, one cupful of milk, one cupful of bread crumbs, the juice of half a lemon, one tablespoonful of salt, half a teaspoonful of pepper, one cupful of butter, a pint and a half of stock, three table-spoonfuls of flour. Chop the veal fine. Cook the bread crumbs and milk until a smooth paste, being careful not to burn. Add to the chopped veal and ham, and when well mixed, add the seasoning and four tablespoonfuls of the butter.. Mix thoroughly, and form into balls about the size of an egg. Have the yolks of three eggs well beaten, and use to cover the balls. Fry these, till a light brown, in the remainder of the butter, being very careful not to burn. Stir the three table-spoonfuls of flour into the butter that remains after the balls are fried. Stir until dark brown, and then gradually stir the stock into it. Boil for two minutes. Taste to see if seasoned enough ; then add the balls, and cook very slowly for one hour. Serve with a garnish of toast and lemon. Fricandelles can be made with chicken, mutton, lamb and beef, the only change in the above directions being to omit the ham. Braised. Tongue.