Egyptian Cannelon

Chop fine two pounds of beef from the round; add and mix two level teaspoonfuls of salt, a saltspoonful of pepper, half a pint of chopped almonds or pine nuts, a tablespoonful of chopped parsley and two tablespoonfuls of grated onion. Form in a compact roll, wrap in a piece of oiled paper, place in a baking-pan, add a cupful of stock and a tablespoonful of butter. Bake and baste, over the paper, for three-quarters of an hour. Remove the paper and lift the cannelon to the centre of a platter. Rub together two tablespoonfuls of butter and two of flour in the pan, add a pint of stock, stir until boiling; add a level teaspoonful of salt, and if you have it, two tablespoonfuls of tomato ketchup. Strain this over the roll and garnish with toast.