Egyptian Cannelon

Ingredients

• Chop fine two pounds of beef from the round
• two level teaspoons of salt
• a saltspoon of pepper
• half a pint of chopped almonds or pine nuts
• a tablespoon of chopped parsley
• two tablespoons of grated onion
• a cup of stock
• a tablespoon of butter

Method

1. 1

   Mix beef with salt, pepper, almonds, parsley, and onion; form into a roll, wrap in oiled paper, place in a baking pan, add stock and butter.

2. 2

   Bake and baste for three-quarters of an hour.

3. 3

   Remove paper, lift cannelon to platter, rub butter and flour together, add to pan with stock, stir until boiling, add salt and tomato catsup, strain over roll and garnish with toast.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 155. The excerpt below is the record exactly as published.

Egyptian Cannelon Chop fine two pounds of beef from the round, add and mix two level teaspoons of salt, a saltspoon of pepper, half a pint of chopped almonds or pine nuts, a tablespoon of chopped parsley and two tablespoons of grated onion. Form in a compact roll, wrap in a piece of oiled paper, place in a baking pan, add a cup of stock and a tablespoon of butter

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