Beef Roll
Ingredients
Directions
The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Mince the cold beef well.
Season with condiments and chopped herbs.
Wrap and bake
Wrap the mixture in puff pastry.
Bake at 400°F (200°C) for 30 minutes, or longer if the pastry is thick.
For a French version, wrap in buttered paper and cover with a coarse paste of flour and water.
Bake in a moderate oven at 350°F (175°C) for about 2 hours.
Serve
Remove the paper and crust, and serve with brown gravy.
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
- Cold roast or boiled beef
- Forms the bulk of the filling and provides the main savory flavor.
- Puff pastry
- Encloses the filling and browns and crisps in the oven as it bakes.
- Chopped herbs
- Add aroma and fresh flavor to the minced beef filling.
The step that matters
Baking the wrapped roll. The pastry must be fully baked and the filling heated through. A thick pastry or a too-cool oven can leave the pastry pale and the centre under-heated, so the record's note to bake longer for thick pastry matters.
“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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