Rolled Beef

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (28)

Stuffing

flesh of two fowls ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
beef-suet, an equal quantity ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
as much cold boiled ham, if you have it
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
an anchovy
a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
a good deal of parsley ↝ Parsley, raw [Not included in a food category]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
half a pint before full of crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
four yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

For stewing

a layer of bacon ↝ Beef, bacon, cooked [Bacon]
a layer of beef cut in thin slices ↝ Beef, ground, raw [Ground beef]
a piece of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
some whole pepper ↝ Spices, pepper, black [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
water enough to the top of the beef ↝ Water, tap [Tap water]

For gravy

some mushrooms chopped ↝ Mushrooms, raw [Other vegetables and combinations]
some truffles and morels cut small
some truffles and morels cut small ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
two spoonfuls of red or white wine ↝ Wine, red [Wine]
two spoonfuls of red or white wine ↝ Wine, white [Wine]
the yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

For finishing

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (19)

Cut the meat all off the bone whole.
Slit the inside down from top to the bottom, but not through the skin.
Spread it open.
Take the flesh of two fowls and beef-suet, an equal quantity, and as much cold boiled ham, if you have it, a little pepper, an anchovy, a nutmeg grated, a little thyme, a good deal of parsley, a few mushrooms, and chop them all together.
Beat them in a mortar, with a half-pint before full of crumbs of bread.
Mix all these together with four yolks of eggs.
Lay it into the meat.
Cover it up, and roll it round.
Stick one skewer in it, and tie it with a packthread cross and cross to hold it together.
Take a pot or large sauce-pan that will just hold it.
Lay a layer of bacon and a layer of beef cut in thin slices, a piece of carrot, some whole pepper, mace, sweet-herbs, and a large onion.
Lay the rolled beef on it.
Just put water enough to the top of the beef.
Cover it close, and let it stew very softly on a slow fire eight or ten hours, but not too fast.
When you find the beef tender, which you will know by running a skewer into the meat, then take it up, cover it up hot.
Boil the gravy till it is good, then strain it off.
Add some mushrooms chopped, some truffles and morels cut small, two spoonfuls of red or white wine, the yolks of two eggs, a piece of butter rolled in flour.
Boil it together.
Set the meat before the fire, baste it with butter, and throw crumbs of bread all over it.

Original Text

CUT the meat all off the bone whole, slit the inſide down from top to the bottom, but not through the skin, spread it open, take the flesh of two fowls and beef-suet, an equal quantity, and as much cold boiled ham, if you have it, a little pepper, an anchovy, a nutmeg grated, a little thyme, a good deal of parſley, a few mushrooms, and chop them all together, beat them in a mortar, with a half-pint before full of crumbs of bread; mix all these together with four yolks of eggs, lay it into the meat, cover it up, and roll it round, stick one skewer in it, and tie it with a packthread cross and cross to hold it together; take a pot or large sauce-pan that will just hold it, lay a layer of bacon and a layer of beef cut in thin slices, a piece of carrot, some whole pepper, mace, sweet-herbs, and a large onion, lay the rolled beef on it, just put water enough to the top of the beef: cover it close, and let it stew very softly on a slow fire eight or ten hours, but not too fast. When you find the beef tender, which you will know by running a skewer into the meat, then take it up, cover it up hot, boil the gravy till it is good, then strain it off, and add some mushrooms chopped, some truffles and morels cut ſmall, two spoonfuls of red or white wine, the yolks of two eggs, a piece of butter rolled in flour; boil it together, set the meat before the fire, baſte it with butter, and throw crumbs of bread all over it: when the sauce

Notes

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