One pound of uncooked beef chopped fine, yolk of one egg, one tablespoonful of chopped parsley, one tablespoonful of butter, two tablespoonfuls of bread crumbs, one teaspoonful of lemon juice, one teaspoonful of salt, three dashes of black pepper and a half teaspoonful of onion juice. Mix all the ingredients together, then form into a roll about six inches long; wrap in buttered paper; place in a baking pan and bake in a quick oven about thirty minutes; baste every five minutes with one-fourth of a cup of butter melted in one cup of boiling water; serve with brown mushroom sauce poured around it.

Two cups of lean round steak ground very fine, two tablespoonfuls of butter, melted, one-half cup of fine, soft bread crumbs, two tablespoonfuls of Worcestershire sauce, one tablespoonful of finely chopped parsley, two teaspoonfuls celery salt, one-half teaspoonful of onion juice, black or red pepper to taste. The meat should be entirely free from gristle. Mix all the ingredients together thoroughly. Form into a compact loaf with the hands, making it about six inches long. Place in a baking pan, pour into the pan barely enough boiling water to cover the bottom of the pan. Bake in a hot oven for about thirty minutes. Baste every five minutes, adding water a little at a time as needed. When done remove from the pan, place in the pan a rounding tablespoonful of butter, when melted add a rounding tablespoonful of flour. Mix, away from the fire, until smooth, add one cup of boiling water, half a teaspoonful of salt and a little pepper. Place over the fire and stir constantly until it bubbles. Serve gravy in separate dish. If preferred a tomato sauce may be served instead of the brown gravy.