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6
helpingsEasy
Published 1861
Wipe and trim the meat and flatten it with a rolling-pin. Season the forcemeat well, spread it on the meat, and roll up tightly and tie securely. Heat the fat in a saucepan until very hot and fry meat quickly until the whole surface is browned. Add the hot stock or water, cover closely and cook very slowly for about 2 hr. When ready, place the meat on a hot dish. Thicken the gravy with the flou