Rolled Steak with Forcemeat

Ingredients

• Rolled Steak
• pepper
• salt
• a table-spoonful of corn-flour
• as much stock as will half cover it

Method

1. 1

   Season the steak, place forcemeat at one end, roll tightly, and secure with twine.

2. 2

   Brown in butter, add stock, and stew for two hours.

3. 3

   Thicken gravy with corn flour and serve hot.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 184. The excerpt below is the record exactly as published.

Rolled Steak, with Force- Dry Toast. Jam. meat. Brown and White Bread and Potatoes. Butter. Cabbage. Marmalade. Macaroni Pudding. Milk Porridge. Cheese. Marketing. For the Day.— About four pounds of Halibut from a large fish ; ask the fishmonger to divide the fish into slices three-quarters of an inch thick (June 11th). A slice of Beef, weighing about three pounds, and from an inch to an inch and a half thick, cut from the middle of the rump ; a quarter of a pound of Suet, for forcemeat; Potatoes; Cabbage; six ounces of Naples Macaroni. For To-morrow. — A pennyworth of Watercress. (Sea Biscuits if required). 232 A YEAR'S COOKERY. Breakfast. — Ox-clieek (April 6th) ; Ham Toast (March 28th) ; Milk Porridge (.June 13th). Luncheon. — Eggs, Stewed with Cheese (February loth) ; Baked Batter Pudding (February 5th). Dinner. — halibut Cutlets. — Dry the fish and flour it well. Put it into a frying-pan half full of boiling fat, and when it is done enough upon one side turn it to the other with a slice. It will take from ten to twelve minutes. Drain it upon paper, and serve, with brown butter sauce (February 12th) poured over it. If liked, the slices can be dipped in a thin batter of flour and water, or they can be sprinkled over with lemon -juice before being fried. Rolled Steak. — Lay the steak flat on the table, season it with pepper and salt, and lay at one end a roll of nicely-flavoured forcemeat {see June 27th). Roll the steak tightly round and round, and bind it securely across and at the ends with twine, to prevent the forcemeat escaping. Melt a little butter in a stewpan, put in the steak, and turn it about till it is browned equally all over. Pour upon it as much stock as will half cover it, and stew it gently for two hours. Turn it over when it is half cooked. Thicken the gravy by adding a table-spoonful of corn-flour

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