Beef Roll

Ingredients

• Wipe and trim a slice of round steak
• i c bread crumbs
• ^ t each salt
• ^ t sage
• dash of pepper
• i onion chopped fine
• ^ c milk
• i T melted butter
• 2 c hot water
• 2 T flour

Method

1. 1

   Spread the steak with a dressing of bread crumbs, salt, sage, pepper, onion, milk, and melted butter.

2. 2

   Roll and tie firmly.

3. 3

   Brown in melted fat, then add hot water and simmer for 2 hours.

4. 4

   Remove the roll, thicken the liquid with flour, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 144. The excerpt below is the record exactly as published.

BEEF ROLL NEW POTATOES IN CREAM BEETS ITALIAN FASHION RHUBARB PIE Beef Roll Wipe and trim a slice of round steak, spread with a dressing of i c bread crumbs, ^ t each salt and sage, dash of pepper, and i onion chopped fine, ^ c milk and i T melted butter; roll and tie firmly. Melt 2 T butter, suet, bacon or pork fat, in a saucepan, brown the roll well in this, then add 2 c hot water, and simmer 2 h. Remove the roll, thicken the liquor, using 2 T flour

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