Cassell's dictionary of cookery

Rolls, Meat. — Mince some under-dressed meat — beef, veal, chicken, or turkey — and pound it smoothly with a third of its weight in fresh butter and a liberal seasoning of pepper and salt, Make some good forcemeat, and form it into small rolls about three inches long and half an inch thick. Moisten these with water, and cover with one or two layers of the pounded meat. Fold them in puff paste, fasten the ends securely, and bake in a well-heated oven. Serve them piled on a neatly-folded napkin. The forcemeat may be made as follows : ■ — ■ Mix a quarter of a tea-spoonful of finely -minced lemon-rind with four ounces of finely-grated bread-crumbs. Add salt and pepper, a pinch of grated nutmeg, and a quarter of an ounce of mixed sweet herbs finely powdered. Break into the mixture two ounces of sweet butter, moisten with the yolk of an egg, and work lightly with the fingers till it is well mixed. Time to bake the rolls, twenty minutes. Rolls, Meat (another way).— Pound the meat as above. Form it into rolls, and insert in the centre of each a spoonful of mushrooms which have been stewed in butter till tender and then drained. Fold the rolls in puff paste, and bake in a well -heated oven until the pastry is done enough. Time to bake, about twenty minutes. Rolls, Milk (to be eaten either hot or cold). — Put a pound of fine flour into a bowl. Scoop a hole out of the centre, and sprinkle round the edge a tea- spoonful of salt and two tea-spoonfuls of powdered sugar. Dissolve two ounces of butter in half a pint of tepid milk, add an ounce of German yeast, and work the whole gradually to a stiff paste, adding a little more flour if necessary-. Cover the bowl with a cloth, and put it on the hearth to rise. When it is light, which will be in about threequarters of an hour, divide it into small balls the size of an orange, rub these between the hands into rolls, brush over with milk or with beaten egg, and bake in a moderate oven. Time to bake, ten to fifteen minutes. Rolls, Milk (another way) .See Milk Rolls. Rolls, Oyster. — Take two or three square French rolls, cut a slice off the top, and scoop out the greater part of the crumb. Half fill the hollows with finely-minced oysters seasoned ROL (769) BOM with cayenne, and fill to the top with rich white Siiuce. Lay on the cover, tie it on with twine, and put the rolls in a Dutch oven hefore a clear fire until they are hrown and quite hot. If hked, the oysters can be stewed hefore being put into the rolls. Rolls, Polenta. — Polenta is the name under wliich Italian flour or maize is sold at the foreign warehouses in this country. It is much superior in quality to that which is imported from America, and is harvested with more care ; but its consumption here is comparatively small, and it is sold at a price which must, while it is maintained, prevent its general use for bread, of which it makes a pleasant variety when mixed with twice the quantity of wheaten flour. Blend intimately in an earthen pan one pint of the polenta with a quart of the best flour, and rather less than the usual proportion of salt. Dilute gradually a dessert-spoonful of solid yeast, or half an ounce of German yeast, with a pint of warm new milk (a few spoonfuls more than this quantity may be required, but it is better not to add it at first), and make the dough up at once.