Cannelon of Beef

Ingredients

• 2 pounds of uncooked meat
• 1 cupful soft bread crumbs chopped fine
• 2 tablespoonfuls butter
• 2 tablespoonfuls chopped parsley
• 2 egg yolks or 1 egg
• Nutmeg

Method

1. 1

   Mix all the ingredients together and shape into a roll.

2. 2

   Wrap in an oiled paper and place on a rack in a baking pan.

3. 3

   Roast in a hot oven for about 30 minutes.

4. 4

   When done, remove the paper, season with salt and pepper, place the meat on a platter, and pour over it Brown Sauce.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 54. The excerpt below is the record exactly as published.

2 pounds of uncooked meat, J cupful soft bread crumbs chopped fine ' 2 tablespoonfuls chopped 2 tablespoon fuls butter parsley 2 egg yolks or 1 egg Nutmeg Mix all the ingredients together and shape into a roll. Wrap in an oiled paper and place on a rack in a baking pan. Boast in a hot oven for about 30 minutes. When done re- move the paper, season with salt and pepper, place the meat on a platter, and pour over it Brown Sauce. ■ Experiment 68 : Comparison of Starch and Dextrin for Thickening. — When flour is browned what substance is formed from some of the starch ? (See Experiment 28, p. 66.) 130 THE COOKING OP FOODS Make a White Sauce, using 1 Waspoonful of fat, J table- spoonful of flour, and J cupful of water. Make a Brown Sauce with the same ingredi- ents, browning the fat and flour. Compare the brown and white sauce as to thick- ness. Which has the greater thickening property, — starch or dextrin ? Estimate the quantity of flour to use for Brown Sauce in order to make it equal in thickness to a White Sauce mode by using 1, 2, and 3 tablespoonfuls of flour to 1 cupful of liquid. Num. — If a suitable fat has been used, the Brown Sauce may be seasoned and used with theCannelonof Beef.

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