Preparation info

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    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 lb topside or rump steak, sliced thin
  • 3 oz breadcrumbs
  • 1


Beat the slices of beef to flatten them. Cut them into pieces about 3 x 1½ inches. Make a stuffing with the breadcrumbs, parsley, suet, anchovies, lemon juice, beaten egg, salt and pepper. Lay a little of this on each strip of beef, roll up and tie with a piece of string or thread. Heat the dripping in a frying pan and brown the beef rolls all over. Remove and drain on kitchen paper, while you