Rolled Flank of Beef

Ingredients

• one egg
• three table-spoonfuls of drippings or butter
• four table-spoonfuls of chopped onion
• two each of chopped carrot, turnip
• two each of chopped celery
• one sprig of parsley
• three table-spoonfuls of flour
• one generous pint of the water
• one teaspoonful of salt
• a little pepper

Method

1. 1

   Prepare and simmer the flank as directed for a cold flank.

2. 2

   After four hours, add drippings, onion, carrot, turnip, celery, and parsley to a stew-pan.

3. 3

   Cook slowly for half an hour, then add flour and stir until it begins to brown.

4. 4

   Gradually add water, salt, and pepper.

5. 5

   Simmer for twenty minutes, strain, and skim off fat.

6. 6

   Remove cloth and string from meat, place on a warm dish, pour sauce over it, and serve.

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.

one egg. Mix all the ingredients except the egg, and let them stand for ten minutes. Now add the egg, well beaten. Spread this dressing on the meat. Now roll the meat firmly, and tie rather loosely with twine. Pin it carefully in a piece of cloth, and after placing it in a 248 MISS PAKLOA'S KITCHEN COMPANION. stew-pan and covering it with boiling water, simmer it for five hours. At the end of that time take it from the fire, but let it stand in the hot water for half an hour. On taking it from the water, remove the cloth, but do not take off the strings. Place on a flat dish, putting upon it a pan containing two bricks. Let the meat cool under this pressure, and when it is cold, cut it in thin slices. The water in which the flank was boiled may be used as the foundation for a tomato or vegetable soup. * Rolled Flank of Beef, — Hot. Prepare and simmer the flank as directed for a cold flank. When it has been cooking for four hours, put in a stew-pan three table-spoonfuls of drippings or but- ter, four table-spoonfuls of chopped onion, two each of chopped carrot, turnip, and celery, and one sprig of parsley. Cook slowly for half an hour. At the end of that time add three table-spoonfuls of flour, and stir over a hotter part of the fire until the mixture begins to brown. Gradually add one generous pint of the water in which the flank is cooking. Add, also, one teaspoonful of salt and a little pepper

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