Beef Rolls

Ingredients

• Two pounds of steak from the round
• one teaspoonful of salt
• one of thyme or summer savory
• one saltspoonful of pepper
• a tablespoonful of drippings
• one quart of boiling water

Method

1. 1

   Cut steak into thin slices, season, roll tightly, and tie.

2. 2

   Brown in a frying pan with drippings, then put in a saucepan.

3. 3

   Add flour to the fat, stir till brown, and pour boiling water over the rolls.

4. 4

   Cook for two hours.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 77. The excerpt below is the record exactly as published.

Two pounds of steak from the round, cut in very thin slices. Trim off all fat and gristle, and cut into pieces about four inches square. Now cut very thin as many slices of salt pork as you have slices of steak, making them a little smaller. Mix together one teaspoonful of salt and one of thyme or summer savory, and one salt- spoonful of pepper. Lay the pork on a square of steak ; sprinkle with the seasoning ; roll up tightly, and tie. When all are tied, put the bits of fat and trimmings into a hot frying-pan, and add a tablespoonful of drippings. Lay in the rolls, and brown on all sides, which will re- quire about ten minutes ; then put them in a saucepan. Add to the fat in the pan a heaping tablespoonful of flour, and stir till a bright brown. Pour in gradually one quart of boiling water, and then strain it over the beef rolls

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