Scotch Roll

Ingredients

• about five pounds of the flank of beef
• three tablespoonfuls of salt
• one of sugar
• half a teaspoonful of pepper
• one-eighth of a teaspoonful of clove
• one teaspoonful of summer savory
• three tablespoonfuls of vinegar
• four heaping tablespoonfuls of flour
• half a cupful of cold water

Method

1. 1

   Remove the tough skin from the flank of beef.

2. 2

   Cut a thin layer from the thick part and lay upon the thin.

3. 3

   Mix salt, sugar, pepper, clove, and summer savory; sprinkle over the meat and add vinegar.

4. 4

   Roll up and tie with twine.

5. 5

   Place in a stew-pan with boiling water to cover and simmer gently for three and a half hours.

6. 6

   Mix flour with cold water and stir into the gravy.

7. 7

   Season to taste and simmer half an hour longer.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 62. The excerpt below is the record exactly as published.

Scotch Roll. Remove the tough skin from about five pounds of the flank of beef. A portion of the meat will be found thicker than the rest. With a sharp knife, cut a thin layer from the thick part, and lay upon the thin. Mix together three table - spoonfuls of salt, one of sugar, half a teaspoonful of pepper, one -eighth of a teaspoonful of clove and one teaspoonful of summer savory. Sprinkle this over the meat, and then sprinkle wtih three table-spoonfuls of vinegar. Roll up, and tie with twine. Put away in a cold place for twelve hours When it has stood this time, place in a stew-pan, with boil- ing water to cover, and simmer gently for three hours and a half. Mix four heaping table- spoonfuls of flour with half a cupful of cold water

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