Beef Steaks rolled

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
forcemeat
beef steaks
stewing liquid
garnish
Instructions (7)
  1. Take some beef-steaks, and beat them with a cleaver till they are tender.
  2. Make some forcemeat with a pound of veal beat fine in a mortar, the pith of a fowl, half a pound of cold ham, an gammon of bacon, fat and lean; the kidney fat of a loin of veal, and a sweetbread, all cut very fine; some truffles and morels stewed, and then cut small, two shallots, some parsley, a little thyme, some lemon-peel, the yolks of four eggs, a nutmeg grated, and half a pint of cream.
  3. Mix all these together, and stir them over a slow fire for ten minutes.
  4. Put them upon the steaks, and roll them up; then skewer them tight, put them into the frying-pan, and fry them of a nice brown.
  5. Then take them from the fat, and put them into a stew-pan, with a pint of good drawn gravy, a spoonful of red wine, two of catchup, a few pickled mushrooms, and let them stew for a quarter of an hour.
  6. Take up the steaks, cut them into two, and lay the cut side uppermost.
  7. Garnish with lemon.
Original Text
Beef Steaks rolled. TAKE some beef-steaks, and beat them with a cleaver till they are tender; make some forcemeat with a pound of veal beat fine in a mortar, the pith of a fowl, half a pound of cold ham, an gammon of bacon, fat and lean; the kidney fat of a loin of veal, and a sweetbread, all cut very fine; some truffles and morels stewed, and then cut ſmall, two ſhalots, some parsley, a little thyme, some le-mon-peel, the yolks of four eggs, a nutmeg grated, and half a pint of cream. Mix all these together, and stir them over a slow fire for ten minutes. Put them upon the steaks, and roll them up; then skewer them tight, put them into the frying-pan, and fry them of a nice brown. Then take them from the fat, and put them into a stew-pan, with a pint of good drawn gravy, a ſpoonful of red wine, two of catchup, a few pickled muſhrooms, and let them stew for a quarter of an hour. Take up the steaks, cut them into two, and lay the cut side uppermost. Garnish with lemon.
Notes
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