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Savory Round of Beef
From Soyer's standard cookery, 1912
Serves 8
This joint is equally nice hot or cold.
Presented as published in 1912. 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
Nutrition per serving
639Calories
29 gProtein
0 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories639 kcal
Protein29 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat23 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.3 g
Cholesterol141 mg
Sodium124 mg
Potassium454 mg
Calcium14 mg
Iron3.1 mg
Magnesium29 mg
Phosphorus262 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B124.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate12 mcg
Choline6.8 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 157. The excerpt below is the record exactly as published.
Savory Round of Beef. Three or four pounds of the top-side of the round of beef should be rolled into a compact little round by the butcher; after washing and drying it, proceed to insert little pieces of bacon all over it at intervals in the following manner: — Cut some fat bacon into strips measuring about a quarter of an inch in width and four inches in length; pierce a hole in the lean portion of the beef with a sharply-pointed wooden skewer and fill this hole with a strip of bacon; make another hole two or three inches away and fill this in the same way and so on until about eight strips of bacon have been used. Season the meat with salt and pepper
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Cook this with the app: pantry check, scaling, and the assistant.