Beef Fritters Recipe

Scrape and cut into fancy pieces one good-sized carrot and one turnip. Put
these into a saucepan, cover with a pint of stock, and cook slowly until
the vegetables are tender. Have ready, cut into cubes of one inch,
sufficient cold cooked beef to make a quart; add it to the vegetables,
simmer a few minutes until the meat is hot; have ready also one cup of
rice that has been boiled thirty minutes in clear water, drained and
dried. Arrange this in a border around the meat dish. Put two
tablespoonfuls of butter and flour into a saucepan; mix. Drain the liquor
from the meat and vegetables, which should now measure one pint; if not,
add sufficient stock to make a pint; add this to the butter and flour, and
stir until boiling. Dish the meat and vegetables in the centre of the rice
border. Take the sauce from the fire, add a teaspoonful of salt, a dash of
pepper and the yolks of two eggs. Reheat for just an instant, strain over
the meat mixture, dust with chopped parsley, and serve at once.