Stuffed Steak

Ingredients

• One and a half lb. beef steak
• 1 lb. bread orumbs
• 1 onion finely minced
• 1 tablespoonful finely chopped parsley
• 1 teaspoonful grated lemon rind
• 2 oz. minced suet
• 2 tablospoonfuls of minced ham
• 2 eggs
• salt
• pepper
• oayenne
• 2 oz. of butter or Hugon's beef suet
• 1 pints stock, or water

Method

1. 1

   Mix the bread crumbs, parsley, ham, suet, lemon rind, onion, salt, and pepper together with the beaten eggs.

2. 2

   Spread this on the steak, roll up, and tie firmly with string.

3. 3

   Fry in butter or suet until brown, dredging with flour.

4. 4

   Pour in stock or water and stew gently for two hours.

5. 5

   Remove string, strain gravy, color it, and pour around the steak.

6. 6

   Garnish with mushrooms or vegetables.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 26. The excerpt below is the record exactly as published.

Stuffed; Steak. One and a half lb. beef steak cut in one piece, \ lb. bread orumbs, 1 onion finely minced, 1 tablespoonful finely chopped parsley, \ teaspoonful grated lemon rind, 2 oz. minced suet, 2 tablospoonfuls of minced ham, 2 eggs, salt, pepper, and oayenne. Mix the bread crumbs, parsley, ham, suet, lemon rind, onion, salt, and pepper together, with the eggs beaten. Spread this on the steak, roll up, and tie firmly with string, lay in a saucepan with 2 oz. of butter or Hugon's beef suet, or dripping, fry till a nice brown, dredging with flour ; then pour in 1 \ pints stock, or water,

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