Beef Roll, or Canellon de Bceuf
From Modern cookery, in all its branches, 1884
Serves 4
Lamb and veal can be dressed similarly, particularly with mushrooms.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 195. The excerpt below is the record exactly as published.
BEEF ROLL, OR CANELLON DE BCEUF. (ENTREE.) Chop and mix thoroughly two pounds of lean and very tender beef with one pound of slightly striped bacon ; season them with a large teaspoonful of pepper, a little salt, a small nutmeg, or two- thirds as much mace, the grated rind of a lemon, or a teaspoonful of thyme and parsley finely minced. Form the whole into a thick rouleau, wrap a buttered paper round it, enclose it in a paste made of flour and water, and send it to a moderate oven for a couple of hours. Remove the paper and the crust, and serve the meat with a little brown grany. Lamb and veal are excellent dressed in this way, particularly when mixed with plenty of mushrooms. Brown cucumber sauce should be served with the lamb ; and currie, or oyster sauce, when there are no mushrooms, with the veal. A flavouring of onion or of eschalot, where it is liked, can be added at pleasure to the beef : suet, or the fat of the meat, may be substituted for the bacon. Beef, 2 lbs. ; bacon, 1 lb. ; pepper, \ oz. ; little salt ; small nutmeg ; rind of 1 lemon, or savoury herbs, 1 tablespoonful
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