Rolled Steak

Ingredients

• Best steak i| to 2 lbs.
• Bread crumbs ^ lb.
• Suet, finely chopped ... 2 tablespoonfuls.
• Parsley ... i ,,
• Thyme ... i teaspoonful.
• Salt
• Pepper to taste.
• Egg to bind.
• Stock or water i pint.
• Flour I tablespoonful.
• Mushroom catsup ^ ,,

Method

1. 1

   The meat should be all in one piece, about half an inch thick.

2. 2

   Put it on a pasteboard and flatten it with a rolling pin; spread over it the forcemeat, roll up, and bind with tape.

3. 3

   Put it into a deep dish, pour over the stock or water, cover closely, and stew in a slow oven for about two hours.

4. 4

   Take out the meat, thicken the gravy with the flour, add catsup, and seasoning of pepper and salt — boil up, and pour over the meat.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 31. The excerpt below is the record exactly as published.

Rolled Steak. Best steak i| to 2 lbs. ' Bread crumbs ^ lb. Suet, finely chopped ... 2 tablespoonfuls. Parsley ... i ,, Thyme ,, ... i teaspoonful. Salt J Pepper to taste. Egg to bind. Stock or water i pint. Flour I tablespoonful. Mushroom catsup ^ ,,

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