Beefsteak Rolls

Ingredients

• a tender round steak cut an inch thick
• a light seasoning of salt and pepper
• rather thin slices of the soft part of bread about half an inch thick

Method

1. 1

   Season steak, butter bread, roll them together, and secure with string.

2. 2

   Brown in a saucepan with hot water, cover with water, and stew until tender.

3. 3

   Serve with gravy.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 99. The excerpt below is the record exactly as published.

BEEFSTEAK ROLLS. Use a tender round steak cut an inch thick; remove all gristle; lay the pieces of beef- steak on the table, sprinkle over the surface of the meat a light seasoning of salt and pep- per, and either chopped fresh celery or celery salt; cut rather thin slices of the soft part of bread about half an inch thick, butter the bread, lay it on the meat, put very little pow- dered cloves over, roll up the bread and meat together fastening the rolls with a string, cover them with flour seasoned with salt and pepper, put them into a saucepan containing enough hot water to prevent their burning, and brown them; cover them with hot water, add a light seasoning of salt and pepper

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