Cannelon of Beef

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 lbs. lean beef, cut from round.
  • Grated rind ½ lemon.
  • 1 tablespoon finely chopped parsley.
  • 1 egg.
  • ½ teaspoon onion juice.
  • 2 tablespoons melted butter.
  • Few gratings nutmeg.
  • 1 teaspoon salt.
  • ¼ teaspoon pepper.


    Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches long, wrap in buttered paper, place on rack in dripping-pan, and bake thirty minutes. Baste every five minutes with one-fourth cup butter, melted in one cup boiling water. Serve with Brown Mushroom Sauce I.