Cold Meat Cannelon

Ingredients

• ½ lb. cooked meat
• ½ lb. ham or tongue
• 1 cupful bread-crumbs
• 1 dessert-sp. chopped parsley
• 1 dessert-sp. chopped pickles
• Seasoning
• 1 egg
• 1 or 2 table-sp. sauce or gravy
• A little flour
• Brown or tomato sauce

Method

1. 1

   Trim the cold meat and ham or tongue, cut them in pieces and put them through a mincing machine.

2. 2

   Put the minced meat into a basin, add to it the bread-crumbs, parsley, and pickles.

3. 3

   Season to taste and mix well together.

4. 4

   Then bind with a beaten egg and a little stock or gravy, if necessary.

5. 5

   Form into a roll, using a little flour, and wrap in a piece of greased paper.

6. 6

   Bake in a good oven.

7. 7

   When ready, remove the paper and serve the roll on a hot dish with tomato, brown, or any other suitable sauce poured over it.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 399. The excerpt below is the record exactly as published.

lb. cooked meat. Batter as in Recipe 334 1 tea - sp. chopped parsley. J tea - sp. powdered herbs. Salt. Pepper. Trim the meat, mince it very finely, and season it with the powdered herbs, chopped parsley, pepper and salt. Grease a Yorkshire pudding tin rather thickly and spread this meat mixture at the bottom. Make the batter carefully, and allow it to stand for \ hour at least. Then strain it over the meat, mix lightly and bake in a good oven, until well risen and nicely browned. When ready, cut in convenient-sized pieces and serve on a hot dish with a dish paper under them. Time to bake, about \ hour. Sufficient for 3 or 4 persons. 1015. Cold Meat Cannelon | lb. cooked meat. | lb. ham or tongue. 1 cupful bread-crumbs. 1 dessert-sp. chopped parsley. 1 dessert-sp. chopped pickles. Seasoning. 1 egg. 1 or 2 table-sp. sauce or gravy. A little flour. Brown or tomato sauce

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