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Stuffed Pressed Beef

Stuffed Pressed Beef is a beef steak rolled with dressing, 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 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 and, once pressed, sets into firm slices.
Dressing
Adds seasoning and moisture inside the roll, flavouring the beef as it cooks.

The step that matters

Remove from water, place a weight on it, and press until cold. Pressing while the meat cools compresses the roll so it holds a firm shape when sliced. Pressing before it is fully cold can squeeze out juices and leave the slices crumbly.

“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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