Rolled Breast of Beef

Ingredients

• 4 lbs. meat
• 2 quarts water
• 1 oz. salt

Method

1. 1

   Take out the bones, roll the meat, tie with string, and boil gently for 3 hours.

2. 2

   Serve with horseradish sauce.

3. 3

   The meat may also be served sliced on a flat dish with various vegetables arranged around it.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 39. The excerpt below is the record exactly as published.

Rolled Breast of Beef.) For 6 Persons. Time of Preparation: 4 hours. 4 lbs. meat. | 2 quarts water. I oz. salt. Take out the bones, roll the meat, tie round with string and boil gently for 3 hours. Serve with horseradish sauce. The meat may also be served, cut into slices, on a flat dish with little heaps of various vegetables arranged round it. The vegetables, such as peas, beans, cauli- flower and also rice, or macaroni, should have been boiled in broth, either stock or water with Meat Extract dissolved in it Butter dissolved in some of this vegetable broth should then be poured over the vegetables. Ged&mpftos Rindfleisch. (Stewed Beef.) For 6 Persons. Time of Preparation : 4 hours. 3 lbs. breast of beef. | 2\ pints water. Soup herbs. Remove the bones and put them on to boil in 7\ pints water. When they have boiled for an hour, take them out and put into the water the soup herbs, cut up. <•# 84 Rindfleisch. and the meat, which has meanwhile been well beaten^ rolled together and tied up with string. Simmer for 3 hours. The broth must only just cover the meat. When the meat is ready, use the broth in preparation of any sauce that may be preferred. The dish may be garnished with little heaps of various vegetables. Bindersauerbraten. For 6 Persons, Time of Preparation : 3 hours. 2 to 3 lbs. meat. I tablespoonful German mustard. I tablespoonful chopped onions. I leaf of sage. \ teaspoonful chopped thyme. 3 oz. butter. A pinch of ground pepper. A pinch of salt. \ pint water in which \ tea- spoonful Meat Extract is dissolved. 2 oz. grated Pfefferkuchen or I oz. flour, to thicken the sauce. \ pint Tarragon vinegar. Mix all the ingredients, with the exception of the Pfefferkuchen, to a sauce the consistency of puree. Place the meat in a small earthenware jar, pour the sauce over it and tie down. Stand in a cool place for 3 or 4 days, turning daily. On the fourth day, braise the meat in a saucepan with 3 oz. butter. The sauce in which it has lain is added gradually and the grated Pfefferkuchen strewn over on serving. It is an improvement if red wine be taken instead of vinegar. . The meat can also be larded before being placed in the sour mixture. For 6 Persons, 3 lbs. meat. 1 oz. bacon. 2 oz. onions. Soup herbs. Rindepsohmorfleisch. Time of Preparation : 3 to 3I hours. \ oz. salt.

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