Canadian Roll

Ingredients

• two cups of flour
• quarter of a pound of shortening
• a spoonful of catsup

Method

1. 1

   Mix a stiff biscuit crust, roll out, and cover with seasoned mince made of cold meat, onion, parsley, and chives moistened with gravy.

2. 2

   Wet edges, roll up, and tie in a scalded cloth.

3. 3

   Boil in water for two hours.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 38. The excerpt below is the record exactly as published.

a spoonful of catsup and enough water to moisten slightly. Boil a small firm cabbage for twenty minutes. Cut out the stalk and fill the cavity with the meat. Close it with a small piece of stalk tied on. Steam for an hour and serve with melted butter. 256. CABBAGE STUFFED— SWEDISH Chop fine a pound of meat and season with salt, pepper and spices. Mix with a few tablespoons of boiled rice and milk enough to moisten. Separate leaves of a large cab- bage. Scald until tender ; then place two tablespoons of the meat on each leaf, fold, tie like a bundle and place on a greased baking pan. Add a little stock and cook for an hour ; then transfer to a platter, season the gravy, add a lit- tle cream and pour over. 257. CANADIAN ROLL Mix a stiff biscuit crust, using two cups of flour and quar- ter of a pound of shortenin

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