Rolled Spiced Beef

Ingredients

• Choose a piece of thin flank or brisket of Beef
• Half an ounce of mace
• and of cloves, both powdered
• half an ounce of freshly ground peppercorns
• a dessertspoonful of finely powdered thyme
• the same of marjoram
• the chopped peel of a lemon very thinly pared
• a quarter of an ounce of Nepaul pepper
• two gills of Marsala

Method

1. 1

   Spread seasoning on the inside of the meat, roll it up, and tie securely.

2. 2

   Cook slowly with vegetables, adding Marsala in the last hour.

3. 3

   Press until cold, then trim and glaze.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 141. The excerpt below is the record exactly as published.

Rolled Spiced Beef. — Choose a piece of thin flank or brisket of Beef ; if the latter the bones must be taken out, and this should be done before the meat is salted. Wash the meat in cold water and spread it out flat. Dry it, and lay a thin coating of the following seasoning over the inside. Half an ounce of ROLLED SPICED BEEF 209 mace, and of cloves, both powdered, half an ounce of freshly ground peppercorns, a dessertspoonful of finely powdered thyme and the same of marjoram, the chopped peel of a lemon very thinly pared, and a quarter of an ounce of Nepaul pepper, all mixed thoroughly together. Roll up the meat, fasten it round with tape, wrap it in a cloth, and tie it tightly with a string. Cook it very slowly with vegetables like Pressed Beef. The flavour will be much improved if two gills of Marsala

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