106 Beef Tuckerbag

A “Bird” by Any Other Name

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    4

    Portions

Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Fresh breadcrumbs 1 cup 4 oz. 115 grams
Shredded suet ¼ cup 2 oz. 60 grams
Parsley 4 tbsp. 4 tbsp. 30 grams
Dried marjoram 1 tsp. 1 tsp. 1 tsp.
Grated lemon rind ½ tsp. ½ tsp. ½ tsp.
Eggs 2 2 2
Grated nutmeg To season To season To season
Salt To season To season To season
Ground black peppercorns To season To season To season
Dry red wine ½ cup 4 fl. oz. 115 milliliters
Top side of beef 2 lb. 2 lb. 1 kilo
Onion 1 1 1
Mushrooms 2 cups 4 oz. 115 grams
Clarified butter 4 tbsp. 4 tbsp. 60 grams
Beef stock cups 1 pint 570 milliliters
Arrowroot 3 tbsp. 3 tbsp. 30 grams
Water 3 tbsp. 3 tbsp. 50 milliliters

Method

Method of Preparation

Make fresh crumbs—grate lemon rind—cut beef into thin slices 3 by 4 inches—pound thin—finely chop onion and mushrooms—mix arrowroot and water to thicken—prepare string to tie tuckerbags—chop parsley.

Method of Cookery

  1. Mix breadcrumbs, suet, parsley, marjoram, lemon rind, and eggs.
  2. Season well with salt, pepper, and grated nutmeg.
  3. Add wine to mix.
  4. Spread mixture on flattened, tenderized beef. Roll up and secure with fine string. Do not tie too tightly.
  5. Shallow fry onion and mushrooms in melted butter in flameproof casserole until onion is cooked but not colored. Add tuckerbags and brown well on all sides.
  6. Pour over stock to cover. Simmer 1½–2 hours until tender.
  7. Just before serving, skim off fat, thicken sauce with arrowroot and water, cut strings from tuckerbags, and serve coated with sauce.

Serving

Serve with very well Creamed Potatoes and Green Beans. A side salad of chilled chopped tomatoes and watercress can also be served. I would choose a good full-bodied red wine for this dish.

For Bluff Bolar: Beef.