BEEF ROLL, OR CANELLON DE BŒUF

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (17)

two pounds of lean and very tender beef ↝ Beef, ground, raw [Ground beef]
one pound of slightly striped bacon ↝ Beef, bacon, cooked [Bacon]
a large teaspoonful of pepper ↝ Spices, pepper, black [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a small nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two-thirds as much mace ↝ Spices, mace, ground [Spices and Herbs]
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
a teaspoonful of thyme and parsley finely minced ↝ Thyme, fresh [Spices and Herbs]
a teaspoonful of thyme and parsley finely minced ↝ Parsley, raw [Not included in a food category]
flour and water ↝ Flour, 00 [Cereal Grains and Pasta]
flour and water ↝ Water, tap [Tap water]
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

optional additions

mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
onion or of eschalot ↝ Onions, raw [Vegetables and Vegetable Products]
onion or of eschalot
suet, or the fat of the meat ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
suet, or the fat of the meat

Instructions (8)

Chop and mix thoroughly two pounds of lean and very tender beef with one pound of slightly striped bacon.
Season them with a large teaspoonful of pepper, a little salt, a small nutmeg, or two-thirds as much mace, the grated rind of a lemon, or a teaspoonful of thyme and parsley finely minced.
Form the whole into a thick rouleau.
Wrap a buttered paper round it.
Enclose it in a paste made of flour and water.
Send it to a moderate oven for a couple of hours.
Remove the paper and the crust.
Serve the meat with a little brown gravy.

Original Text

BEEF ROLL, OR CANELLON DE BŒUF. (ENTRÉE.)

Chop and mix thoroughly two pounds of lean and very tender beef with one pound of slightly striped bacon; season them with a large teaspoonful of pepper, a little salt, a small nutmeg, or two-thirds as much mace, the grated rind of a lemon, or a teaspoonful of thyme and parsley finely minced. Form the whole into a thick rouleau, wrap a buttered paper round it, enclose it in a paste made of flour and water, and send it to a moderate oven for a couple of hours. Remove the paper and the crust, and serve the meat with a little brown gravy. Lamb and veal are excellent dressed in this way, particularly when mixed with plenty of mushrooms. Brown cucumber sauce should be served with the lamb; and currie, or oyster sauce, when there are no mushrooms, with the veal. A flavouring of onion or of eschalot, where it is liked, can be added at pleasure to the beef: suet, or the fat of the meat, may be substituted for the bacon.

Beef, 2 lbs.; bacon, 1 lb.; pepper, 1/4 oz.; little salt; small nutmeg; rind of 1 lemon, or savoury herbs, 1 tablespoonful: baked 2 hours.

Notes

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