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Cold-dinner Beef

A rolled beef flank stuffed with fowl-style stuffing, boiled, cooled, and sliced for a cold dinner.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cold-dinner Beef

Ingredients

Directions

Prepare

  1. Sprinkle salt on the beef flank if it is fresh.

  2. Prepare stuffing as you would for fowl and spread it over the beef.

  3. Roll the beef up tightly and tie it with strings to keep it in place.

  4. Tie or sew the rolled beef in a cloth.

Cook and press

  1. Drop it into rapidly boiling water and cook for several hours.

  2. Check for doneness with a fork; larger pieces will take longer.

  3. Once cooked, lay the beef between boards and place a weight on top, keeping the cloth on.

  4. Let it cool; it will slice beautifully when cold.

  5. It is best cooked the day 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.

Explore the science

What each ingredient does

Beef flank
Forms the main body of the roll and provides the meat that is sliced when cold.
Stuffing
Adds moisture and flavour inside the roll as the beef cooks.

The step that matters

Cooking in rapidly boiling water. Starting the beef in rapidly boiling water and holding it there keeps the cooking steady, and checking with a fork confirms when the thicker pieces are tender all the way through.

“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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