Beef Steaks Rolled

Ingredients

• 3 or 4 beef steaks
• 1 pound veal
• ½ pound cold ham
• kidney fat from a loin of lamb
• sweetbread, cut into pieces
• 1 ounce truffles, stewed and chopped
• 1 ounce morels, stewed and chopped
• parsley, chopped
• 4 egg yolks
• 1 nutmeg, grated
• lemon peel, finely chopped
• pepper, to taste
• coarse sea salt, to taste
• ½ cup cream
• 1 pint good fried gravy
• 1 tablespoon catsup
• 2 tablespoons red wine
• a few mushrooms
• lemon, for garnish

Directions

1. Flatten the beef steaks.

2. In a mortar, beat the veal until smooth.

3. Add the cold ham, kidney fat, sweetbread, truffles, morels, parsley, egg yolks, nutmeg, lemon peel, pepper, salt, and cream; mix well.

4. Spread the mixture on the steaks and roll them tightly, securing with small skewers.

5. In a stewpan, fry the rolled steaks until nicely browned.

6. Skim off excess fat and add the fried gravy.

7. Stir in the catsup, red wine, and mushrooms; let stew for 30 minutes.

8. Remove the steaks, cut them in half with the outside facing up, and pour the sauce over them.

9. Garnish with lemon.