Beef Roulette
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Nice to serve cold for lunch or supper.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 74. The excerpt below is the record exactly as published.
Beef Roulette. Have two pounds of the upper part of the round, cut very thin. Mix together one cupful of finely-chopped ham, two eggs, one teaspoonful of mixed mustard, a speck of cayenne and three table -spoonfuls of stock or water. Spread upon the beef, which roll up firmly and tie with soft twine, being careful not to draw too tightly, for that would cut the meat as soon as it began to cook. Cover the roll with flour, and fry brown in four table-spoonfuls of ham or pork fat. Put it in as small a sauce-pan as will hold it. Into the fat remaining in the pan put two finely-chopped onions, and cook until a pale yellow ; then add two table-spoonfuls ot flour, and stir three minutes longer. Pour upon this one pint and a half of boiling water. Boil up once, -and pour over the roulette ; then add two cloves, one-fourth of a teaspoonful of pepper and one heaping teaspoonful of salt
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Cook this with the app: pantry check, scaling, and the assistant.