Stuffed Steak

Ingredients

• One and a half lb. beef steak
• 1/2 lb. bread crumbs
• 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, and cayenne

Method

1. 1

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

2. 2

   Spread this on the steak, roll up, and tie firmly with string, lay in a saucepan with 2 oz.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 25. The excerpt below is the record exactly as published.

salt, pepper, and cayenne to taste. Flavour the panada with the seasonings, anchovy and parsley (and a chopped shalot if liked), mix into it the cold meat and ham, when thoroughly mixed turn on to a plate to cool.' Then divide into equal portions, make into rissoles, using a very little flour on the boards egg and breadcrumb, and fry in hot fat. Dish with fried parsley and any good sauce. N.B. — Fish outlets are made in the same way, using any cold fish instead of meat. Savoury Rissoles (Rissoles au Riz). Mince finely £ ib. cold roast beef or mutton, boil a cupful of rice in some good stock, strain it off and mix it with the meat, flavour with pepper, salt, and a little chopped onion, and spread on a flat dish to cool When cold cut it into small three-cornered pieces and dip them into beaten egg and bread crumbs or vermicelli, fry in plenty of fat and serve. Risotti. One lb. calf s liver stewed till tender, J lb. of rice, salt, pepper and cayenne, J pint of good brown gravy. Boil the rice in some stock with 2 onions, a blade of mace, and a sprig of parsley. When it is soft and has absorbed all the stock, remove the onions and mace, add to it the gravy, season well with salt and pepper, cut the liver, which has been stewed, into small pieces, and mix all together, serve piled high on a dish, with slices of tomatoes or fried croutes round. Fricassee of Calf s Heart. Soak half a calf s heart for one hour in cold water, then wash well to remove all the blood, cut it into small pieces, putting aside all the sinew and gristle, throw the pieces into a saucepan, cover with boiling water, add 2 shalots, 1 onion, a bay leaf, and a sprig of pardey. &ycch&sc ^ri&s *»t an MISS CAMERON'S COOKERY BOOK. 67 hour, thicken the liquor with a tablespoonful of flour, add a teaspoonful of salt, and a pinch of pepper. Have ready some carefully boiled rice. Arrange it neatly round a dish, put the fricassee in the middle, sprinkle over it a dessertspoonful of chopped parsley, and serve. L / Entree of Calves' Hearts. Two calves' hearts, some veal stuffing (see Recipe). Soak the hearts one hour in salt water. Take them out, and stuff the cavity where they have been cleaned with the veal stuff- m g> put them into a saucepan, with 1 quart of stock, 2 onions, 1 rasher of bacon, a bay leaf, 1 small blade of mace, a sprig of parsley, salt and pepper, stew gently four hours. Take up, cut in slices, and dish in a circle with tomatoes or spinach in the centre. Strain and thicken the stock, and pour round. N.B. — When nicely prepared, this makes a delicious dish* Ox Palates. Keep the palates for some hours in warm salt and water, rubbing them now and again ; then rinse them thoroughly, and put them on in cold water, which must be allowed to heat slowly, but on no account to boil. When the water is quite hot, scrape off the thick horny skin there is on the palates — this cannot be done if the water is once allowed to boiL Next put the palates in with a sliced carrot, half a turnip, an onion stuck with a clove or two, a bay leaf, a sprig of parsley, and a piece of lemon peel. Let all stew gently till the palates are tender. This will take several hours. The ox palates can then be lifted out on to a hot dish, trimmed, and served with, the gravy they were stewed in, thickened, seasoned with pepper, salt, a little catchup, a spoonful of wine, and a squeeze of lemon juice. Little French Steaks. One and a half lb. thick rump steak, &ome mwcatfA^^.^ 68 MI88 CAMEBON'S COOKERY BOOK. (pee Sauces), \ pint clear brown sauce (see Sauces), some boned anchovies, some stoned olives. Cut the steak into small rounds with a sharp pastry cutter, 2 inches thick, and lay them in the marinade for one hour. Take them up, drain, and grill, or saut6 them sharply for nine or ten minutes. Dish up, place a curled anchovy on each fillet, and an olive on the anchovy, sprinkle with a little chopped parsley, and pour the clear sauce round. 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

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