Boiled Flank Filled

Ingredients

• Procure 2V, pounds of the thinnest part of flank
• 1 tablespoonf ul seasoning salt
• 2 slices of stale bread
• 2 tablespoonfuls fine-chopped onion
• 1 ounce butter
• there should be 1 even cupful
• 4 ounces fine-chopped fresh pork or sausage meat
• 1 egg
• 2 ounces fine-cut suet
• 1 cup of broth

Method

1. 1

   Wipe the flank and season with salt.

2. 2

   Soak bread in cold water, then press and measure.

3. 3

   Cook onion in butter, add bread, and stir.

4. 4

   Mix with pork, season, and spread over the meat.

5. 5

   Roll up and tie.

6. 6

   Fry in suet and butter until brown, then add broth and cook for 2.5 hours until tender.

7. 7

   Serve with creamy sauce made from gravy.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 176. The excerpt below is the record exactly as published.

oiled Flank^ Filled.— Procure 2V, pounds of the thinnest part of flank, wipe it ofE with a cloth, season with 1 tablespoonf ul seasoning salt ; soak 2 slices of stale bread in cold water. Place a saucepan with 2 tablespoonfuls fine-chopped onion over the fire, add 1 ounce butter, cook 5 minutes ; then press out the bread and measure it (there should be 1 even cupful), add it to the butter and onion, stir over the fire 6 minutes. Eemove, and when cold mix it with 4 ounces fine-chopped fresh pork or sausage meat ; season with salt and pepper, add y, teaspoonf ul thyme and 1 egg ; when this is well mixed spread it over the meat, roll up, and tie at each end with a string, and in the center. Put a saucepan with 2 ounces fine-cut suet over the fire, fry it light brown, add 1 ounce butter, then put in the meat and cook, turning the meat often until light brown all over ; then add 1 cup of broth

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