Une Boule

Ingredients

• Beefsteak (cut thin in one piece) \ lbs
• Veal cutlet do. do. f lb.
• Sausage meat J lb.
• Butter \ oz.
• Brown stock f pint.
• Parsley (chopped) i tablespoonful.
• Carrot i.
• Onions 2 small ones.
• Peppercorns 6.
• The juice of half a lemon.
• Pepper and salt.

Method

1. 1

   Spread the sausage meat on the veal.

2. 2

   Season the beef well with pepper and salt, lay on it the veal and sausage meat.

3. 3

   Roll up, and bind firmly with tape.

4. 4

   Melt the butter in a stewpan, put in the meat, let it brown all over, add the carrot, onions, and peppercorns; let them cook in the butter a few minutes, then add the stock; cover closely, and let it stew very gently for three hours.

5. 5

   A quarter of an hour before it is done, put in the lemon juice and parsley.

6. 6

   Strain, season, and serve the gravy from the meat round it.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 32. The excerpt below is the record exactly as published.

Butter I oz. Flour , f oz. Stock I pint. Pepper and salt to taste. Put the fillet into a stewpan with the tomatoes, onions, ham or bacon, and stock, cover closely and simmer for two hours. Take out the fillet and let it brown before the fire, carefully basting it with a little good beef dripping or butter. While the fillet is bejng browned, prepare the tomato sauce. Put the tomatoes and onions through a hair sieve, adding the stock. Melt the butter in a pan, stir in the flour, and then the tomato pulp and stock, boil two or three minutes, stirring constantly, season, pour round the fillet, and serve. Fillet of Veal. Bone the fillet, and put in the hole from which the bone has been taken forcemeat made as follows : — Bread crumbs J lb. Suet (chopped) 2 oz. Parsley ,, i tablespoonful. Thyme ,, i teaspoonful. Egg to bind. Pepper and salt to season. A little grated lemon rind. The quantity of stuffing required will depend upon the size of the fillet, but it should be made in the same proportions. 78 Press the forcemeat firmly in, roll the fillet into a well- shaped round, bind it firmly with broad tape and skewer it. Fasten over the fillet the piece of skin that is usually sent with it ; roast it according to directions (p. 5). For the gravy have ready three-quarters of a pint of thin melted butter, made with three-quarters of an ounce of flour, one ounce of butter, and three-quarters of a pint of water or stock. Pour the fat off the gravy that has dripped from the veal, then put the melted butter into the dripping pan, season, boil up over the fire ; if necessary, add a little browning. The veal should be garnished with slices of lemon, and boiled ham or bacon should be served with it. Une Boule. This is a French recipe, and ivill he found very good. Beefsteak (cut thin in one piece) \\ lbs Veal cutlet do. do. f lb. Sausage meat J lb. Butter \\ oz. Brown stock f pint. Parsley (chopped) i tablespoonful. Carrot i. Onions 2 small ones. Peppercorns 6. The juice of half a lemon. Pepper and salt.

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