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Savoury Rolled Steak

A steak rolled with a forcemeat mixture, baked or stewed, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Savoury Rolled Steak

Ingredients

Directions

Assemble

  1. Spread the forcemeat over the steak.

  2. Roll it up and tie with string or fasten with skewers.

Cook

  1. Lay in a dripping tin with a little dripping.

  2. Bake for 40 minutes to 1 hour, basting well.

  3. Or brown in hot dripping and then stew for about 1½ hours in pot liquor or water.

Serve

  1. Serve with gravy made as for roast meat or stew.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

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

What each ingredient does

Steak
Main meat that becomes tender when rolled and cooked slowly in moisture.
Bread crusts
Soaked bread gives the forcemeat body and helps it hold moisture.
Suet
Melting fat keeps the stuffing moist and adds richness to the meat.
Egg
Egg binds the forcemeat so it holds together when heated.
Dripping
Hot fat browns the outside of the steak and adds savoury flavour.

The step that matters

Browning in hot dripping. The dripping must be hot enough to brown the outside of the rolled steak quickly. Browning creates savoury flavour through the Maillard reaction, and searing seals the surface before the slow stewing.

“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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