Rolls, Meat
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: 20 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1596. The excerpt below is the record exactly as published.
Rolls, Meat. — Mince some under-dressed meat — beef, veal, chicken, or turkey — and pound it smoothly with a third of its weight in fresh butter and a liberal seasoning of pepper and salt, ilake some good forcemeat, and form it into small rolls about three inches long and half an inch thick. Moisten these with water, and cover with one or two layers of the pounded meat. Fold them in puff paste
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