Cannelon of Beef, No. 2

Ingredients

• Two pounds of the round of beef
• the rind of half a lemon
• three sprigs of parsley
• one teaspoonful of salt
• barely one-fourth of a teaspoonful of pepper
• a quarter of a nutmeg
• two table-spoonfuls of melted butter
• one raw egg
• half a teaspoonful of onion juice

Method

1. 1

   Chop meat, parsley, and lemon rind very fine.

2. 2

   Add other ingredients, and mix thoroughly.

3. 3

   Shape into a roll, about three inches in diameter and six in length.

4. 4

   Roll in buttered paper, and bake thirty minutes, basting with butter and water.

5. 5

   When cooked, place on a hot dish, gently unroll from the paper, and serve with Flemish sauce poured over it.

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, No. 2. Two pounds of the round of beef, the rind of half a lemon, three sprigs of parsley, one teaspoonful of salt, barely one-fourth of a teaspoonful of pepper, a quarter of a nutmeg, two table-spoonfuls of melted butter, one raw egg and half a teaspoonful of onion juice

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