A Miniature Round of Beef

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


“Select a fine rib of beef, and have it cut small or large in width, according to your taste; it may thus be made to weigh from five to twelve pounds, or more. Take out the bone, and wrap the meat round like a fillet of veal, securing it with two or three wooden