Beef Cannelon

Ingredients

• For each pound of chopped lean beef
• allow 1 teaspoonful of salt
• ½ of a teaspoonful of pepper
• 1 teaspoonful of lemon juice
• ½ of a teaspoonful of onion juice
• 3 tablespoonfuls of fine bread crumbs
• 1 tablespoonful of finely-chopped parsley
• 1 well-beaten egg
• 1 tablespoonful of melted butter

Method

1. 1

   Mix all ingredients, mold into a loaf, place on a greased pan, top with salt pork, and bake in a quick oven for 30-40 minutes.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 30. The excerpt below is the record exactly as published.

Beef Cannelon. For each pound of chopped lean beef, al- low I teaspoonful of salt, ^ of a teaspoonful of pepper, i teaspoonful of lemon juice, ^ of a teaspoonful of onion juice, 3 tablespoon- fuls of fine bread crumbs, i tablespoonful of finely-chopped parsley, i well-beaten egg, and I tablespoonful of melted butter or drip- ping. Mix well together, mold into a loaf, and place on a greased pan. Over the top lay 2 thin slices of fat salt pork and bake in a quick oven, from thirty to forty minutes. Serve with a brown or a tomato sauce. 9. — Com Fritters. Score each ear down the rows with a sharp knife, then with the back of the blade 106 press out all the pulp ; in this way the indi- gestible hulls are rejected. Measure and to 1 pint of this pulp add salt and pepper to give a very high seasoning, 3 well-beaten eggs, and sufficient sifted flour to make a thick drop batter, the amount depending on the milkiness of the com. Drop by small spoonfuls in a kettle of smoking hot fat and cook like doughnuts. Or fry in a little fat in a frying pan, turning when browned on one side. Serve very hot. io«— Veal Loaf. Put 2 pounds of lean veal through a chop- per, add 2 tablespoonfuls of finely-chopped parsley, J^ of a cupful of fine stale bread crumbs, i^ teaspoonfuls of salt, ^ of a tea- spoonful of pepper, 2 teaspoonfuls of lemon juice

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