Beef Rolled and Braised

Ingredients

• one pound of beefsteak
• three tablespoonfuls of bread crumbs
• one tablespoonful of finely chopped parsley
• one onion scalded, boiled, and chopped
• a little salt
• pepper
• one egg
• two tablespoonfuls of milk

Method

1. 1

   Cut beefsteak thin, place stuffing made with bread crumbs, parsley, onion, salt, pepper, and egg in it, roll up and tie.

2. 2

   Place on a bed of finely cut vegetables in a stewpan with enough water or stock to cover.

3. 3

   Bring to boil, baste frequently, and braise in a hot oven for one hour and a quarter.

4. 4

   Serve with strained gravy.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 16. The excerpt below is the record exactly as published.

Beef Rolled and Braised. Take one pound of beefsteak, cut rather thin ; place in it a stuffing made with three tablespoonfuls of bread crumbs, one tablespoonful of finely chopped parsley, one onion scalded, boiled, and chopped, a little salt, pepper, and one egg, or two tablespoonfuls of milk

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