Stuffed Roast Beef

Ingredients

• bread-crumbs
• suet
• chopped parsley
• herbs
• pepper
• salt
• a little fine sausage meat

Method

1. 1

   Mix the bread-crumbs, suet, chopped parsley, herbs, pepper, salt, and fine sausage meat to bind the mixture.

2. 2

   Slice the roast beef very thinly, place small quantities of the mixture on each slice, roll them lightly, fasten with a skewer, and dip into breadcrumbs.

3. 3

   Fry in hot fat for a few minutes, then lay in a brown sauce to cook for a few minutes longer.

4. 4

   Add a little wine to the sauce just before serving.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 60. The excerpt below is the record exactly as published.

bread-crumbs, suet, chopped parsley and herbs, an q^^^ to bind the whole, and pepper and salt ; a little fine sausage meat

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