Flank Rolled Soup
From The home cook book, 1905
Serves 2
This dish is savory and economical.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 43. The excerpt below is the record exactly as published.
Two pounds of flank, which costs from nine to ten cents a pound, make a very savory dish. The meat is rolled, sauted brown, highly seasoned, then braized slowly for two hours with just enough water to make a good gravy
Cook this with the app: pantry check, scaling, and the assistant.