Beef Birds
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 31. The excerpt below is the record exactly as published.
BEEF BIRDS Cut slices half an inch thick from the rump or round of beef; divide them into pieces about four inches square; spread with sausage meat or forcemeat; roll up tightly and fasten with cord or wooden tooth-picks. Brown in butter; cover with broth; stew until tender and nearly dry; thicken the gravy with flour; add a quarter of a cup of tomato or mushroom catsup
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