Reference > Farmer's Cookbook > BEEF > Cannelon of Beef
  Hamburg Steaks Yorkshire Pudding  
CONTENTS · BIBLIOGRAPHIC RECORD

Cannelon of Beef

2 lbs. lean beef, cut from round
1/2 teaspoon onion juice
Grated rind 1/2 lemon
2 tablespoons melted butter
1 tablespoon finely chopped parsley
Few gratings nutmeg

1 teaspoon salt
1 egg
1/4 teaspoon pepper

Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches long, place on rack in dripping-pan, and arrange over top slices fat salt-pork, and bake thirty minutes. Baste every five minutes with one-fourth cup butter melted in one cup boiling water. Serve with Brown Mushroom Sauce I.


CONTENTS · BIBLIOGRAPHIC RECORD
  Hamburg Steaks Yorkshire Pudding  
 
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