Cannelon of Beef

Ingredients

• One thin slice of the upper part of the round of beef
• a quarter of a pound of boiled salt pork
• one pound of lean cooked ham
• a speck of cayenne
• one teaspoonful of mixed mustard
• one of onion juice
• one table -spoonful of lemon juice
• three eggs
• six slices of fat pork
• two onions
• two slices of carrot
• two slices of turnip

Method

1. 1

   Trim the beef and chop trimmings with pork and ham.

2. 2

   Add cayenne, mustard, onion juice, lemon juice, and eggs.

3. 3

   Spread over beef, roll up, and tie.

4. 4

   Fry pork, add onions, carrot, and turnip, then brown the cannelon.

5. 5

   Add boiling water and cook in the oven for three hours, basting every fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

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.

Cannelon of Beef. One thin slice of the upper part of the round of beef. Cut 11 U% MISS PARLOA'S NEW COOK BOOK. off all the fat, and so trim as to give the piece a regular shape. Put the trimmings in the chopping tray, with a quarter of a pound of boiled salt pork and one pound of lean cooked ham. Chop very fine ; then add a speck of cayenne, one teaspoonful of mixed mustard, one of onion juice, one table -spoonful of lemon juice and three eggs. Season the beef with salt and pepper. Spread the mixture over it, and roll up. Tie with twine, being careful not to draw too tightly. Have six slices of fat pork fried in the braising pan. Cut two onions, two slices of carrot

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