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Stuffed Pressed Beef

A steak is seasoned, rolled, sewn, boiled, pressed, sliced, and served.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Stuffed Pressed Beef

Ingredients

Directions

Prepare

  1. Spread the steak with well-seasoned dressing.

  2. Roll up the steak and sew it in a sturdy bag.

Cook and press

  1. Boil in salted water for 3 hours.

  2. Remove from water, place a weight on it, and press until cold.

Serve

  1. Slice thinly and serve.

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

Steak
Forms the main body of the dish, which is rolled around the filling and sliced for serving.
Well-seasoned dressing
Adds flavor and moisture to the filling inside the rolled steak.

“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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