Kolled Flank of Beef

Ingredients

• 2-4 lbs. flank
• 1 cup of fine crumbs
• 1 ssp. thyme
• 1 ssp. marjoram
• 2 T. chopped salt pork
• 1 egg
• 1/2 tsp. salt
• 1/2 ssp. pepper
• 1/2 tsp. onion juice
• Hot water

Method

1. 1

   Wipe flank and remove skin, membrane, and extra fat.

2. 2

   Pound and trim until of uniform thickness, making a stuffing of the remaining ingredients, moistening with hot water until moist enough to spread over the meat.

3. 3

   Roll and tie or skewer securely.

4. 4

   Brown the entire surface by placing it in a hot frying pan with a little salt pork.

5. 5

   Place on a trivet in a deep granite pan and surround with vegetables; add boiling water to reach nearly to the top of trivet.

6. 6

   Cover closely, and bake in a slow oven for four hours, basting every half hour.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 60. The excerpt below is the record exactly as published.

KOLLED FLANK OF BEEF. 2-4 lbs. flank 1 ssp. each thyme, marjoram 1 cup of fine crumbs or sage granulated wheat shred ^ tsp. onion juice 2 T. chopped salt pork 1 egg y2 tsp. salt Hot water y2 ssp. pepper

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