Rolled Steak

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1½–2 lb. stewing steak about ¾ in. thick, cut in 1 piece
  • salt and pepper
  • 6–8 oz.


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