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Beefsteak Rolls


  • 1 pound of beefsteak
  • bread and butter
  • 2 cloves
  • 1 onion
  • stalk of celery
  • 1/2 pint gravy
  • 1 ounce butter
  • 1/2 ounces flour
  • salt


Take a thick steak and split it open, cut it into strips five inches wide by three long. Cut some very thin bread and butter the same size seasoned with pepper and salt, lay it on the steak and roll it up, thread on a skewer and dust with flour. Put the butter into a frying-pan, and when it is hot put in the rolls and fry them quickly; take out and lay in a saucepan, cut up the onion and fry in the same butter as the rolls were fried in. Shake in a teaspoonful of flour and pour in the gravy; stir until it boils, then pour over the rolls. Put in the celery and cloves, and simmer very gently for two hours; take up the rolls on a hot dish and slip off the skewers, boil up and flavour the gravy. Remove the fat and pour round the meat. Veal or mutton is also very good prepared in this way.

Time: 2 hours.


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The Art of Living in Australia (1893).

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