Rolled Rib Meat with Tomato Puree
From Culinary jottings, 1885
Careful boiling of the meat is essential for best results.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 269. The excerpt below is the record exactly as published.
the rolled rib meat mentioned in , . No. 1, and letting it get cold, place it on a dish that will stand the oven, brush it over with egg, and dredge over it a coating of very finely grated dry cheese, and bread-crumbs, in equal proportions : set it in the oven to heat thoroughly, and brown the outside of the crumbs with a hot iron used salamander fashion. When ready, put the meat on a dish, and trim round it a circle of hot maccaroni freshly boiled, drained, and tossed in melted butter : over which pour a breakfast-cupful of rich tomato puree, with two table- spoonfuls of grated Parmesan or Gruyere, and serve. If you are careful not to over-do the boiling of the meat as previously noted, you will find this dish, — all details being carefully carried out, — a very eatable one. A nice thick brown gravy
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