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Beefsteak Stuffed

A steak rolled with dressing, boiled and then browned, served sliced cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Beefsteak Stuffed

Ingredients

Directions

Prepare

  1. Pound the steak well and season with pepper and coarse sea salt.

  2. Spread the dressing over the steak, roll it up, and tie it closely with twine.

Cook

  1. Place the rolled steak in a kettle with 1 quart of boiling water and boil slowly for 1 hour.

  2. Remove the steak and place it in a dripping pan, adding the boiling water for basting.

  3. Baste frequently until the steak is nicely browned.

  4. Alternatively, place the steak directly in the dripping pan and skip the boiling step.

  5. If it bakes too quickly, cover it with a pan.

Serve

  1. Serve sliced cold for a delicious option.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flank or round steak
Forms the main body of the dish, and pounding it tenderizes the meat before rolling.
Dressing of your choice
Adds moisture and flavor inside the rolled steak as it cooks.

The step that matters

Boiling the rolled steak. Boiling slowly for a full hour, with the steak fully submerged in water, keeps the meat moist and cooked through. Basting later builds browning on the surface.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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