Procure a round steak, spread over it a layer of almost any kind of
force-meat. An ordinary bread, onion, thyme, or parsley dressing, used
to stuff turkeys, is very good. Begin, then, at one end of the steak,
and roll it carefully; tie the roll to keep it in shape. Bake it in the
oven as you would a turkey, basting very often. Make a gravy of the
drippings, adding water, flour, and a little butter mixed; season with
pepper and salt, strain, skim off the fat, and pour it around the meat
when served. Slice it neatly off the end when carving.
BEEF ROLL (_Cannelon de Bœuf_).
[Illustration]
Chop two pounds of lean beef very fine; chop and pound in a mortar half
a pound of fat bacon, and mix it with the beef. Season it with pepper
and salt (it will not require much salt), a small nutmeg, the grated
rind of a lemon, the juice of a quarter of it, a heaping table-spoonful
of parsley minced fine; or it can be seasoned with an additional
table-spoonful of onion; or, if no onion or parsley is at hand, with
summer savory and thyme. Bind all these together with two eggs. Form
them into a roll; surround the roll with buttered paper, which tie
securely around it. Then cover it with a paste made of flour and water.
Bake two hours. Remove the paper and crust. Serve it hot, with
tomato-sauce or brown gravy. This may be made with raw or under-dressed
meat. If the meat is not raw, but under-dressed, surround the roll with
pie-crust. Bake, and serve with tomato-sauce, or any of the brown
sauces, poured in the bottom of the dish. Potato _croquettes_ may be
served around it.