Home › The Principles of Cookery › Rolls, Meat

Rolls, Meat

Mince some underdone meat--beef, veal, chicken, or turkey--and pound it smoothly with a third of its weight in fresh butter and a liberal seasoning of pepper and salt. Make some good forcemeat, and form it into small rolls about three inches long and half an inch thick. Moisten these with water, and cover with one or two layers of the pounded meat. Fold them in puff-paste, fasten the ends securely, and bake in a well-heated oven. Serve them piled on a neatly-folded napkin. The forcemeat may be made as follows. Mix a quarter of a tea-spoonful of finely-minced lemon-rind with four ounces of finely-grated bread-crumbs. Add salt and pepper, a pinch of grated nutmeg, and a quarter of an ounce of mixed sweet herbs finely powdered. Break into the mixture two ounces of sweet butter, moisten with the yolk of an egg, and work lightly with the fingers till it is well mixed. Time to bake the rolls, twenty minutes.