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.