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Stuffed Peessed Meat

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

Ingredients

Directions

  1. Spread the well-seasoned dressing on the steak.

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

  3. Boil in salted water for three hours.

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

  5. Slice before serving.

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.

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