Beef Cannelon

Ingredients

• 1 lb. lean beef
• £ lb. ham or bacon
• 1 cupful cooked pota- toes
• £ tea-sp. powdered herbs
• Grated lemon rind
• A pinch of nutmeg
• 1 tea - sp. chopped parsley
• 1 egg
• Salt
• Pepper
• £Jcupful stock or gravy
• 1 oz. butter
• Brown or tomato sauce

Method

1. 1

   Wipe and trim the meat, and remove all rind and rust from the bacon.

2. 2

   Cut both in small pieces, and put them twice through the mincing machine.

3. 3

   Then put them into a basin, add the potatoes finely chopped, and season with the powdered herbs, grated lemon rind, chopped parsley, nutmeg, pepper, and salt.

4. 4

   Mix well together, and bind with the egg slightly beaten.

5. 5

   Form into a neat roll, and wrap in a piece of well-greased paper.

6. 6

   Place the prepared roll on a baking tin with the butter and stock, and bake in a good oven, basting now and again with the liquid.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 343. The excerpt below is the record exactly as published.

Beef Cannelon 1 lb. lean beef. £ lb. ham or bacon. 1 cupful cooked pota- toes. £ tea-sp. powdered herbs. Grated lemon rind. A pinch of nutmeg. 1 tea - sp. chopped parsley. 1 egg. Salt. Pepper. £Jcupful stock or gravy. 1 oz. butter. Brown or tomato sauce

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