Rolled Flank of Beef

Ingredients

• Four or five pounds of the flank
• one cup of cracker crumbs
• two tablespoonfuls of fine chopped salt pork
• half a teaspoonful of salt
• one saltspoonful of thyme
• one saltspoonful of marjoram
• one saltspoonful of sage
• half a saltspoonful of pepper
• one teaspoonful of chopped onion
• one egg
• Wrap a cloth around it.

Method

1. 1

   Prepare the flank by removing skin and fat, pound to uniform thickness.

2. 2

   Make stuffing with cracker crumbs, salt pork, seasonings, and egg.

3. 3

   Roll the flank with stuffing, tie securely, and simmer in boiling water for six hours until tender.

4. 4

   Serve cold, cut into thin slices.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 135. The excerpt below is the record exactly as published.

Rolled Flank of Beef. Four or Jive pounds of ihQ flank. Wipe, and remove the skin, membrane, and extra fat. Pound and trim until of uniform thickness. Make a stuffing with one cup of cracker crumbs., two tablespoonfuls of fine chopped salt pork., half a teaspoonful of salt., one saltspoonful each of thyme., marjoram., and sage.^ half a saltspoonful of pepper.^ a few drops of onion juice., or one teaspoonful of chopped onion., and one egg. Moisten with hot water until soft enough to spread over the meat. Roll over, and tie or sew securely. Wrap a cloth around it.

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