Stuffed Steak

Ingredients

• one cupful of bread crumbs
• one tablespoonful of chopped parsley
• one tablespoonful of butter
• one scant teaspoonful of celery seeds
• one small onion, chopped
• a thin slice of breakfast bacon
• moisten them with rich stock or sweet milk
• about two pounds

Method

1. 1

   Moisten bread crumbs with stock or milk, add parsley, butter, celery seeds, onion, bacon, salt, and pepper.

2. 2

   Form into a ball, wrap in steak, tie securely, dredge with flour, place in a baking pan with water, and bake until done, basting often.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 50. The excerpt below is the record exactly as published.

STUFFED STEAK. One cupful of bread crumbs; moisten them with rich stock or sweet milk ; add one tablespoonful of chopped parsley, one tablespoonful of butter, one scant teaspoon- ful of celery seeds, one small onion, chopped, a thin slice of breakfast bacon, chopped fine, and salt and pepper to taste. Boll into a large ball and roll it up securely in a nice round steak, weighing about two pounds

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