Spanish Steak Roll

Ingredients

• thin slices from the round steak
• 1 onion
• 3 tomatoes
• some celery
• parsley
• 2 hard-boiled eggs
• season with salt
• season with pepper
• mix with butter
• fine bread-crumbs

Method

1. 1

   Chop onion, tomatoes, celery, parsley, and hard-boiled eggs; season with salt and pepper.

2. 2

   Mix with butter and bread-crumbs, spread on steak, roll up, sprinkle with flour, and simmer in hot dripping until tender.

3. 3

   Serve hot, garnished with olives and parsley.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 22. The excerpt below is the record exactly as published.

Spanish Steak Roll. Cut thin slices from the round steak ; then chop I onion, 3 tomatoes, some celery, parsley and 2 hard-boiled eggs and season August with salt and pepper. Mix with butter and fine bread-crumbs ; then spread the mixture on the steak, and roll up. Sprinkle with flour; lay closely in a pan of hot dripping ; cover and let simmer until tender. Serve hot, garnished with olives and parsley. ai. — Oriental Cabbage. Chop a small head of cabbage, then fry i onion and z sour apples sliced thin. Add the chopped cabbage, ^ cup of stock and the juice of ^ lemon ; sprinkle with salt and cayenne pepper ; add yi leaspoonful of curry- powder. Cover and let all simmer until tender. Serve very hot on a border of boiled 22.— Dutch Salad. Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add 2 apples cut line, 3 hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce, and sprinkle with chopped gherkins. August 43^— Greek Cucumbers. Feel large cucumbers ; cat off the ends ; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onioos and stuff the cucumbers. Lay the cucumbers in a stew-pan ; pour over i cup of stock and the juice of a lemon ; add I tablespoonful of butter, and let cook until tender. Serve hot, and pour over a well- seasoned white sauce. Garnish with parsley. 24. — Russian Beef Roll. Chop a pounds of beef with j^ pound of suet ; add 4 small onions, a cloves of garlic and 3 sprigs of parsley chopped fine. Season with salt

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