Rolled Steak with Potatoes

Ingredients

• About 2-lbs. (sufficient for five persons) of lean, thick beefsteak
• pepper and salt
• Fill up with cold water
• whole, pared potatoes

Method

1. 1

   Cut the beefsteak in thin slices and roll each piece up with the fat in the middle.

2. 2

   Place in a large dish and add pepper and salt.

3. 3

   Fill up with cold water and put in the oven for 2 hours.

4. 4

   If the gravy boils away, fill up with boiling water.

5. 5

   Place whole, pared potatoes on the top one hour before the dinner is wanted.

6. 6

   Bake the potatoes brown.

7. 7

   Serve in the dish.

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 3. The excerpt below is the record exactly as published.

Rolled Steak with Potatoes. About 2-lbs. (sufficient for five persons) of lean, thick beefsteak. Cut in thin slices and roll each piece up with the fat in the middle. Place in a large dish and add pepper and salt. Fill up with cold water and put in the oven for 2 hours. If the gravy boils away, fill up with boiling water. Place whole, pared potatoes

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