Stuffed Beef

Ingredients

• a good piece of beef from the round
• plug it thickly with beef suet or with strips of fat salt pork
• three cups of boiling water
• seasoned with herbs, allspice, onion, and vinegar
• thicken the gravy left in the pot with browned flour

Method

1. 1

   Make incisions in the beef and fill with a force-meat made of finely chopped salt pork mixed with twice the bulk of bread-crumbs.

2. 2

   Fasten the meat with cotton cloth, lay it in a pot, pour boiling water over it, cover, and cook slowly for three hours or until tender, turning once.

3. 3

   Thicken the gravy with browned flour.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 57. The excerpt below is the record exactly as published.

a good piece of beef from the round, and " plug " it thickly with beef suet or with strips of fat salt pork. Make other incisions into which to crowd a force-meat made of finely chopped salt pork mixed with twice the bulk of bread-crumbs, and seasoned with herbs, allspice, onion, and vinegar. Fasten the meat securely in shape with a stout band of cotton cloth, lay it in a pot, pour over it three cups of boiling wa- ter, cover closely, and cook slowly for three hours, or until tender. Turn the meat once. Thicken the gravy left in the pot with browned flour

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