To-day’s Recipe
STUFFED STEAK ROLLS CHOOSE a thinly-cut piece of skirt steak, heat well and cut so that each person has a roll. Make a seasoning with bread crumbs, chopped parsley, chopped onions and herbs (a little bacon or chopped ham may be added); moisten with a little milk or an egg. Spread this over the meat, roll up and tie. Brown the rolls on both sides in a little dripping , put in a casserole with some stock and cook in a moderate oven till done (about two hours). Thicken the gravy with butter and flour, add some tome,to sauce or other flavouring to taste. Serve very hot.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19281103.2.192
Bibliographic details
Sun (Auckland), Volume II, Issue 502, 3 November 1928, Page 20
Word Count
108To-day’s Recipe Sun (Auckland), Volume II, Issue 502, 3 November 1928, Page 20
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