Srasis Polonais a la Paysanne

Ingredients

• one pound of lean raw beef fillet
• six ounces of finely chopped suet
• salt
• pepper
• cooked fine herbs
• chopped onions
• mushrooms
• breadcrumbs
• chopped parsley
• little potato balls

Method

1. 1

   Chop the beef fillet and mix with suet, salt, and pepper.

2. 2

   Divide into two parts and roll into strips.

3. 3

   Spread with herbs, onions, and mushrooms, then roll into balls.

4. 4

   Place in a buttered stewpan with gravy and stock for half an hour.

5. 5

   Add potato balls and cook until done.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Srasis Polonais a la Paysanne (Bourgeoise) Chop fine one pound of lean raw beef fillet ; mix it with six ounces of finely chopped suet, salt, and pepper. Divide into two parts, and make two thin strips of three inches wide ; on these strips spread a layer of cooked fine herbs, chopped onions, and mushrooms, thickened with breadcrumbs and chopped parsley ; then roll these strips into a ball, and place them in a buttered stewpan with plenty of 22 NATIONAL VIANDS gravy and stock for half an hour with fire on the cover as well as under the saucepan ; then strew round the meat little potato balls

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