Home › The Principles of Cookery › ROLLS, BEEF (Cold Meat Cookery)

ROLLS, BEEF (Cold Meat Cookery)

If cold boiled beef is objected to, it may be warmed up as follows. Cut the meat into thin slices of uniform size and shape. Sprinkle over each slice a little pepper and salt, with a pinch of chopped parsley, and a mushroom or an anchovy chopped small. Lay over the seasoning a slice of bacon of the same size as the beef, roll the meat up, and tie it round with thin twine. Fry the rolls in plenty of hot fat, and when they are nicely browned all over, drain, and serve with brown gravy poured over them. Time, fry till brown.