Take off the strings before serving.

These rolls can be prepared without the pork, and are very nice; or a whole beefsteak can be used, covering it with a dressing made as for stuffed veal, and then rolling; tying at each end, browning, and stewing in the same way.

This can be eaten cold or hot; while the small rolls are much better hot.

If wanted as a breakfast dish, they can be cooked the day beforehand, left in the gravy, and simply heated through next morning.
BRUNSWICK STEW.
Two squirrels or small chickens; one quart of sliced tomatoes; one pint of sweet corn; one pint of lima or butter beans; one quart of sliced potatoes; two onions; half a pound of fat salt pork.
Cut the pork in slices, and fry brown; cut the squirrels or chickens in pieces, and brown a little, adding the onion cut fine.

Now put all the materials in a soup-pot; cover with two quarts of boiling water, and season with one tablespoonful of salt, one of sugar, and half a teaspoonful of cayenne pepper.