Cannelon of Beef

Name: Cannelon of Beef
Ingredients: 2 lbs. lean beef, cut from round; Grated rind ½ lemon; 1 tablespoon finely chopped parsley; 1 egg; ½ teaspoon onion juice; 2 tablespoons melted butter; Few gratings nutmeg; 1 teaspoon salt; ¼ teaspoon pepper

Ingredients

2 lbs. lean beef, cut from round
Grated rind ½ lemon
1 tablespoon finely chopped parsley
1 egg
½ teaspoon onion juice
2 tablespoons melted butter
Few gratings nutmeg
1 teaspoon salt
¼ teaspoon pepper

Steps

Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches long, wrap in buttered paper, place on rack in dripping-pan, and bake thirty minutes. Baste every five minutes with one-fourth cup butter melted in one cup boiling water. Serve with Brown Mushroom Sauce I.

More recipes with beef, lemon, parsley, eggs, onion, butter or nutmeg

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.