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A Rolled, Stuffed Steak

A rolled steak filled with suet, salt pork, and bread crumbs, baked with hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Bread and pork are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,371 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

A Rolled, Stuffed Steak

Oven, in the book's wordsA moderately slow oven

Ingredients

Directions

The book says “a moderately slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the steak

  1. Score the steak and brush it with oil and vinegar.

  2. Cover the steak with seasoned bread crumbs and roll it into a loaf shape.

  3. Dust the rolled steak with salt, pepper, and flour.

  4. Lay thin slices of suet and strips of fat salt pork over the top.

Bake

  1. Place the steak in a covered baking pan and add 1 cup of hot water.

  2. Cook in a moderate oven at 350°F (175°C) until tender.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Vinegar + porktop 17% of all pairs
    Smell alikemoderate
    Cooked together3,563 recipes

    Shared aroma: sotolon (curry, maple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Steak
Forms the main body of the dish and becomes tender with slow, moist cooking.
Bread crumbs
Absorb juices and add body to the stuffing that surrounds the steak.
Suet
Melts during baking, adding fat that keeps the meat moist and rich.
Salt pork
Renders fat over the top, adding moisture and savory flavor to the meat.
Vinegar
Acidity helps tenderize the surface of the steak before cooking.

The step that matters

Cook in a covered pan until tender. Covering the pan with hot water traps steam, so the tough round steak cooks gently in moist heat. Cooking too hot or too long can dry it out and toughen the meat.

“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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