Meat Rolls
From True food values and their low costs, 1916
Crabs, salmon, or oysters may be used instead of the meat.
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 39. The excerpt below is the record exactly as published.
Meat Rolls Meat rolls are made by rolling out some pastry, and cutting it into squares of about four inches in size. Wet the edges all around, lay any kind of finely minced meat
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