Beef Rolls

Ingredients

• one fourth as much cracker crumbs as meat
• two tablespoonfuls of flour
• one pint of hot water

Method

1. 1

   Season meat with salt, pepper, and herbs, mix with cracker crumbs.

2. 2

   Spread on each slice, roll, and tie.

3. 3

   Dredge with salt, pepper, and flour, fry brown in drippings or salt pork fat.

4. 4

   Place in a stewpan, add flour to fat, pour on hot water, season, and simmer until tender.

5. 5

   Remove strings and serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 160. The excerpt below is the record exactly as published.

one fourth as much cracker crumbs as meat. Spread this on each shce, nearl}^ to the edge. Roll and tie. Dredge with salt^ pepper^ and flour ^ and fry brown in drippings or salt pork fat ; put in a stewpan, and make a brown gravy b}" adding two tablespoonfals of flour to the fat left in the pan, and when brown pour on one pint of hot water. Sea- son Yiiih. salt and pepper ; pour over the rolls and simmer till they are tender. Remove the strings, place the rolls on a platter, season the gravy and pour it over thpm. Rolls may be made in the same way by using raw lean meat from the round, cut in small thin slices ; pound it to break the fibre, and trim into shape. Rolls may be made of veal or thin slices of liver (parboil and remove the skin before using the liver). If there be any of the chopped mixture left, make it into round or oval balls, roll in crumbs^ then in egg, and again in crumbs ; and brown in the oven or fry in fat. Beef Roulette, — Take a large thin slice of meat from the round, or any tough part ; pound it enough to break the fibre, and trim into rectangular shape. Season and spread with a stuffing ; roll, tie, and cook as directed for Beef Rolls

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