Beef Roll
From Cassell's dictionary of cookery, 1892
Serves 8
The French prepare a roll of meat in a similar method, wrapping it in buttered paper and covering with coarse paste.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 227. The excerpt below is the record exactly as published.
Beef Roll. — Take four pounds of cold, roast, or boiled beef ; mince it well ; season it to taste with ordinary condiments and chopped herbs, and put it into a roll of puff-paste
Cook this with the app: pantry check, scaling, and the assistant.