Flank-Steak Stuffed and Baked

Ingredients

• flank steak
• ^ c crumbs
• i t salt
• ^4 t pepper
• 5^ onion chopped fine
• i T chopped parsley
• stock or hot water
• Dice an onion
• cairot
• turnip
• stock or water

Method

1. 1

   Wipe the steak clean, remove skin and fat, lay flat.

2. 2

   Moisten crumbs with stock, add salt, pepper, onion, and parsley.

3. 3

   Spread mixture on meat, roll with grain, tie with twine.

4. 4

   Dice onion, carrot, and turnip, lay in baking pan, place meat on top, add stock to fill pan to 1 inch.

5. 5

   Cover and cook in slow oven for at least 3 hours.

6. 6

   Thicken broth with flour after cooking.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 28. The excerpt below is the record exactly as published.

flank steak STUFFED AND BAKED CREAMED POTATOES CHILI SAUCE PEACH SHORTCAKE Flank-Steak Stuffed and Baked Wipe the steak clean with a damp cloth; carefully re- move the skin and fat and lay it flat on a board ; moisten ^ c crumbs with stock or hot water, add i t salt, ^4 t pepper, 5^ onion chopped fine, and i T chopped parsley. Spread this mixture on the meat evenly, then roll with the grain so that when sliced it will be cut across the grain, tie with twine, turning in the ends to make it even and shapely. OCTOBER MENUS 47 Dice an onion, cairot and turnip and lay them in the bak- ing pan; on top of them lay the roll of meat, pouring in enough stock or water

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