Beef Birds

Ingredients

• Cut slices half an inch thick from the rump or round of beef
• spread them with sausage meat
• brown them in butter
• cover with broth
• thicken the gravy with a spoonful of browned flour
• add a wine-glass of tomato or mushroom catsup

Method

1. 1

   Cut beef into squares, spread with sausage meat, roll tightly, tie or skewer, brown in butter, cover with broth, and stew until tender.

2. 2

   Thicken gravy with browned flour and catsup before serving.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 16. 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 them with sausage meat, or force-meat, if you prefer it; roll up tightly, tie or skewer them, brown them in butter, cover with broth and stew until tender and nearly dry ; thicken the gravy with a spoonful of browned flour ; add a wine-glass of tomato or mushroom catsup

Cook this with the app: pantry check, scaling, and the assistant.