Cannelons

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Time: Cook: 30 min Total: 30 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

21/2lb. of underdone roast beef freed from skin, sinew, etc. ↝ Beef, roast [Beef, excludes ground]
a pound of cooked and minced, or pounded ham ↝ Ham [Cold cuts and cured meats]
half the rind of a lemon grated ↝ Lemon, raw [Citrus fruits]
some parsley, thyme, etc., well powdered or minced ↝ Parsley, raw [Not included in a food category]
pepper, salt, and a dash of nutmeg ↝ Spices, pepper, black [Spices and Herbs]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for serving

any nice rich gravy or sauce ↝ Gravy, NFS [Dips, gravies, other sauces]
a garnish of forcemeat balls and tiny sausages

Instructions (10)

Mince down 21/2lb. of underdone roast beef freed from skin, sinew, etc.
Mix it with a pound of cooked and minced, or pounded ham, half the rind of a lemon grated, and some parsley, thyme, etc., well powdered or minced.
Season to taste with pepper, salt, and a dash of nutmeg.
Work in two eggs.
Shape it into a roll (like a roly-poly pudding).
Wrap this in well oiled or buttered paper.
Bake half an hour in a moderate oven.
Remove the paper.
Serve on a very hot dish with any nice rich gravy or sauce poured over it.
Add a garnish of forcemeat balls and tiny sausages, if liked.

Original Text · last edited 4 days ago

Cannelons.—Mince down 2½lb. of underdone roast beef freed from skin, sinew, etc., and mix it with a pound of cooked and minced, or pounded ham, half the rind of a lemon grated, and some parsley, thyme, etc., well powdered or minced; season to taste with pepper, salt, and a dash of nutmeg, work in two eggs, and shape it into a roll (like a roly-poly pudding), wrap this in well oiled or buttered paper, and bake half an hour in a moderate oven. Now remove the paper, and serve on a very hot dish with any nice rich gravy or sauce poured over it, and if liked a garnish of forcemeat balls and tiny sausages. This dish is a capital and appetizing way of using up any kind of meat, white or brown, only being careful to vary the flavouring and the sauce, to suit the foundation meat.

Notes

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