Rolled Beef

Ingredients

• about two pounds of tender steak
• six ounces of fine breadcrumbs
• two ounces of finely-chopped suet
• a teaspoonful of dried mixed herbs
• a tablespoonful of minced parsley
• a teaspoonful of chopped onion
• the same quantity of fat bacon finely-minced
• a little grated lemon-peel
• a liberal seasoning of pepper and salt
• a dust of cayenne
• sufficient beaten egg (or milk will do)

Method

1. 1

   Flatten the steak, trim off fat, flour it, and spread with forcemeat made from breadcrumbs, suet, herbs, parsley, onion, bacon, lemon-peel, and seasonings moistened with egg.

2. 2

   Roll up the meat, tie it, place on a baking tin, pour melted dripping over it, and bake until browned, basting frequently.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 113. The excerpt below is the record exactly as published.

Rolled Beef. Take about two pounds of tender steak (cut in one piece), flatten it out with a rolling-pin, and trim off the fat; flour the meat, and spread it with a forcemeat made as follows: — Mix six ounces of fine breadcrumbs with two ounces of finely- chopped suet, a teaspoonful of dried mixed herbs, a tablespoon- ful of minced parsley, a teaspoonful of chopped onion and the same quantity of fat bacon finely-minced, a little grated lemon- peel, and a liberal seasoning of pepper and salt and a dust of cayenne; moisten the dry ingredients with sufficient beaten egg (or milk will do)

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