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Beef Rolls As Sausages

Beef rolls stuffed with a forcemeat of suet, herbs, onions, mushrooms, and egg yolks, simmered in bouillon and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Beef Rolls As Sausages

Ingredients

Directions

Prepare the rolls

  1. Trim beef slices to the proper length and width for rolling.

  2. Mince the trimmings with ¼ as much beef suet.

  3. Mix pepper, salt, parsley, young onions, eschalot, and mushrooms finely.

  4. Combine the mixture with 4 beaten egg yolks to make a forcemeat.

  5. Spread the forcemeat over the beef slices and roll them up tightly.

  6. Tie the rolls securely and place them in a stew pan with an onion stuffed with cloves, a carrot, a parsnip, and seasoning of pepper and salt.

Stew and serve

  1. Cover the rolls with bouillon and sherry, and stew gently for 45 minutes.

  2. Remove the sausages; dip them in egg and breadcrumbs, then grill, or serve in the strained and reduced sauce.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Thin slices of uncooked rump of beef
Forms the outer wrapper that holds the forcemeat and rolls together during stewing.
Beef suet
Adds fat that keeps the minced filling moist and rich in flavour.
4 egg yolks
Bind the minced filling into a forcemeat that holds its shape when rolled.
Sherry
Adds acidity and aroma to the stewing liquid and sauce.
Bouillon
Provides the liquid that gently cooks the rolls and becomes the sauce.

The step that matters

Tying the rolls securely before stewing. If the rolls are loose, the forcemeat can leak out into the liquid during the long gentle stew, and the rolls may lose their shape. Tight rolling and firm tying keep the filling enclosed while the beef becomes tender.

Swap the onion

How well each one fits the dish's main ingredients (beef, pepper, parsley, mushroom, egg, clove, carrot):

  1. Capsicumfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against beef, pepper, parsley, mushroom, egg, clove, carrot. Candidates are from the same food group and used in at least 100 recipes.

“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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