Rolled Steak
From The national course in home economics, 1917
Serves 1
A layer of oysters instead of the forcemeat is a pleasant change. The twine should be cut off before serving.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 88. The excerpt below is the record exactly as published.
ROLLED STEAK. Take a good rump steak, flatten and lay upon it a seasoning made of bread-crumbs, parsley, pepper and salt, mixed with butter beaten to a cream with a fork. Roll up the steak, bind it evenly with fine twine, and lay it in a dish with a cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.