Beef Roll

Ingredients

• 1 lb. minced beef (raw)
• 4 lb. scraps of bacon cut into small pieces
• 1/2 lb. breadcrumbs
• 1 egg
• 1 teaspoonful salt
• 4 teaspoonful pepper
• 2 teaspoonfuls chopped parsley

Method

1. 1

   Mix all dry ingredients.

2. 2

   Add the beaten egg and water and mix thoroughly.

3. 3

   Form into a roll, tie tightly in a greased cloth, and boil gently for 2 hours.

4. 4

   When done, tighten the cloth and press between two plates with a small flat iron on top.

5. 5

   When cold remove from cloth and cover with raspings to prevent the outside from becoming dry if the roll is not to be used at once.

Nutrition per serving

As published

This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 9. The excerpt below is the record exactly as published.

Beef Roll Mashed Potatoes, Salad Steamed ‘Treacle Layer Pudding Pereerrevesee Lentil and Tomato Soup na AR A NE NN AN mn A. WEDNESDAY Stewed Rabbit and Dumplings Potatoes Steamed Fig Pudding and Custard Sauce cover seressreerese Macaroni Cheese Bread and Milk FRIDAY Mutton Pie Greens or Cress Baked Milk Pudding Stewed Plums Potato Omelette Piccalilli =f TUESDAY Liver and Bacon Braised Onions, Potatoes Cornflour Mould and Jam Sauce Deb voveceseressora Cold Beef Roll (remains) Soup (remains). Picealili THURSDAY Sausages Peas and Mashed Potatoes Apple. Dumplings Fried Eggs and Onions Bread and Milk SATURDAY Mince and Rice Swede Turnip Open Jam Tart Baked Mackerel Bread and Milk SHOPPING LIST Family: Man, woman and three children, aged 6—8, 10-—12 and 4420 14 years. Sausages deo he wee Bread 24 Ib. Rabbit ... Sa ig Sugar 64 lb. Ox Liver oie (ros Jam 1 Be Minced Meat... 2. Ib. Potatoes 19 Ib. Mutton... is 2% Ib. Dried Peas 4 Ib. Bacon . 12 lb. Lentils .. 2 |b. Corned Beef # |b. ‘Tea % |b. Cheese ... 1% lb. Oatmeal % lb. Milk 14 pt. Rice * 7, % |b. Kippers... 1} lb. Treacle... Diab. Butter . + Ib. Macaroni 2 |b. Suet & lb. Eges 6 Lard % |b. Figey’ >. + lb. Margarine FMD gh Meo) |e Mackerel | 1 lb. Flour 44 lb: [16] Small thiags from store: Vegetables, ete. Pessyworths Baking soda Sarital leclan bie Ground ginger flower 2 Cloves Onions 4 Small tin tomatoes Apples sais Sago, + lb. Tomatoes 4 lb. 2 Mixed spice Greens or is Mustard, pepper, salt watercress... 2 Cornflour Lettuce I Curry powder Carrots Z ‘Turmeric Swedes 24 ‘Vinegar - Plums. Oo Setar Custard Powder 1 Lemontsace 164 WEEK Il Sunday Monday Tuesday Wednesday Thursday Friday Saturday ) eo) fF Pw ny me WN | merwn WmPw nb RECIPES FOR WEEK. III SUNDAY ROAST STUFFED BREAST OF MUTTON 13 lb. breast of mutton boned 4 0z. breadcrumbs Stuffing < 1 oz. suet | 1 teaspoonful chopped parsley. Salt - Mix ingredients for stuffing to a moist crumbling consistency with milk. . Spread the stuffing on the meat; roll or fold over and secure with string to make a neat joint. - Roast for one hour. . Pour fat from the dripping tin, leaving a little to mix with 1 oz. flour. Add seasoning and water from the vegetables. Boil this gravy. Colour with a little gravy salt. Potatoes—3 1b. 1 1b. baked with the meat ; 2 Ib. boiled or steamed Boiled Onions—2 /b. onions; 1 oz. flour . Boil the onions in just enough water to cover, and remove from the water when cooked. See that the remaining water is about } pt. (rather under). . Cream the flour with a tablespoonful of milk, add onion water, return to the pan and boil. . Add pepper and salt and pour the sauce over the onions. STEWED APPLES AND CORNEFLOUR 14 1b. apples stewed with 3 oz. sugar 4 pt. milk I oz. cornflour I og. sugar . Peel and core the apples and cut into slices. . Make a syrup with the sugar and water, add sliced apple and simmer in pan gently until cooked. Put into a pie dish. . Rinse the pan. Put in the cornflour and sugar and stir the milk in gradually, mixing it with the cornflour very carefully at first. . Boil and pour over the apples. . Grate nutmeg on top. GINGERBREAD 12 oz. flour 6 oz. margarine 6 oz. soft brown sugar 4 02. dark treacle 2 teaspoonfuls ground ginger 1 small teaspoonful baking soda 1 egg and a little milk and water . Grease a flat tin. . Stand the treacle in a warm place to melt. . Rub the fat into the flour; add all the dry ingredients. . Add the warm treacle, beaten egg and milk and water, and mix to a thick batter, which will just drop from the spoon. . Bake in a very moderate oven until firm. PICCALILLI—(4 quantities used this week) 1 teaspoonful curry powder 4 1b. brown sugar Apple, cauliflower, cucumber, 1 teaspoonful turmeric 24 oz. flour beans and small onions, or 1 tablespoonful mustard Salt a mixture of any three of I grt. of vinegar these ingredients . Cut the vegetables into neat pieces. © . Put a few at a time into a piece of old cotton cloth and dip them into boiling brine (1 pt. water, 2 tablespoonfuls salt). . Mix the dry ingredients to a cream with some of the vinegar. — rit . Boil remaining vinegar, add the creamed ingredients and bring all just to boiling point. Pour over the vegetables. . Stir occasionally until cool; add a little more vinegar if too thick. Bottle and tie down. ihe pickle should be kept for at least a month to mature. 17 | — ~~ Ww N cor Au SW DN H wn » W N RECIPES. FOR) WEEK. Il MONDAY BEEF ROLL 1 1b. minced beef (raw) 1 teaspoonful salt 4 Ib. scraps of bacon cut into small pieces 4 teaspoonful pepper } 1b. breadcrumbs I egg and water to mix 2 teaspoonfuls chopped parsley

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