Meat Roll

Ingredients

• One pound steak
• one half pound flour
• one quarter pound suet
• one half tea-spoonful baking-powder
• one and one-half gill cold water
• one onion
• one tea-spoonful salt
• one salt-spoonful pepper

Method

1. 1

   Soak the onion overnight in boiling water.

2. 2

   Cut the steak into small pieces and season with salt and pepper.

3. 3

   Chop the suet finely and mix with flour, baking powder, and remaining salt.

4. 4

   Form a dry dough with cold water, roll it out, and place the steak and sliced onion on top.

5. 5

   Roll up the dough, wrap in a pudding-cloth, and boil in salted water for two hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 178. The excerpt below is the record exactly as published.

MEAT ROLL — BRAZILIAN STEW. 277 pepper, one onion, one table-spoonful milk, one ounce clarified fat or dripping. Boil and mash the potatoes. (See directions, page 108.) Add to them the pepper, salt, milk, and dripping. Stir well together. Chop finely the cold meat. Soak the onion over night in a basin of boiling water. Take it from the water, and place it in a small sauce-pan. Cover it with cold water, and boil it fifteen minutes ; then chop it finely. Place now in a pie-dish a layer of the potatoes, then a layer of the cold meat, then a little onion. Continue to do this till all is used up. Place a last layer of potatoes on the top. Dip a knife in milk and make them very smooth. Place the pie-dish in a moderate oven, and bake half an hour. Meat Roll. — One pound steak, one half pound flour, one quarter pound suet, one half tea-spoonful baking-powder, one and one-half gill cold water, one onion, one tea-spoonful salt, one salt-spoonful pepper

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