Rolled Flank of Beef, Cold

Ingredients

• three or four pounds of the thinnest part of the flank
• one table-spoonful of salt
• one teaspoonful of pepper
• one pint of cracker crumbs
• a generous half-pint of cold water
• three table-spoonfuls of butter
• one teaspoonful of salt
• one-third of a teaspoonful of pepper
• half a teaspoonful of powdered thyme
• half a teaspoonful of summer savory
• one egg

Method

1. 1

   Remove the thin skin from the flank, sprinkle with salt and pepper.

2. 2

   Make a dressing with cracker crumbs, cold water, butter, salt, pepper, thyme, savory, and beaten egg.

3. 3

   Spread dressing on meat, roll tightly, and tie with twine.

4. 4

   Cook as desired.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 128. The excerpt below is the record exactly as published.

Rolled Flank of Beef, — Cold. Use three or four pounds of the thinnest part of the flank. With a sharp knife remove the thin, dry skin which will be found on one side of the flank. Wipe the meat, and spread it on a board. If one part be very much thicker than another, cut a thin slice from the thick part and lay it on the thin. Sprinkle one table- spoonful of salt and one teaspoonful of pepper over the meat. Make a dressing with one pint of cracker crumbs, a generous half-pint of cold water, three table-spoonfuls of butter, one teaspoonful of salt, one-third of a tea- spoonful of pepper, half a teaspoonful of powdered thyme, half a teaspoonful of summer savory, and one egg

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