Beef Roll

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   From Time/Life's Foods of the World - The Cooking of the British Isles, 1969: 

Beef Roll

To serve 4 to 6

1 pound lean top round, chuck or shin of beef, coarsely ground
1/2 pound raw ham, coarsely ground
1 cup fresh soft crumbs, made from homemade-type whit bread, pulverised in a blender or shredded with a fork
1/4 tsp ground nutmeg
1.5 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1 egg, slightly beaten

In a large bowl, combine the beef, ham, crumbs, nutmeg, salt and pepper. Add the egg and beat vigorously with a spoon until the ingredients are well blended. Do not overbeat; the texture should be somewhat coarse. spoon the meat mixture into a 4- to 6-cup pudding mold, or any other plain mold, packing it down firmly. Cover the mold with its lid or a sheet of butttered foil.

Place the mold in a deep pot and pour in enough cold water to come half-way up the sides of the mold. Bring to a boil over high heat, reduce the heat to low, cover the pot tightly, and simmer for two hours. Replenish the water in the pot with more boiling water when necessary.

Remove the mold from the pot, remove the cover or foil, and cover the beef roll with fresh foil. place a plate over the top of the mold, and weight it with a heavy pan or casserole weighing about 3 or 4 pounds. Cool to room temperature, then refrigerate, with the weight still in place, for 4 to 5 hours., or until the roll is thoroughly chilled. 

Unmold the beef roll in the following fashion: Run a sharp knife around the sides of the mold, and dip the bottom in hot water for a few seconds. wipe the outside of the mold dry, place an inverted serving platter over the mold and, grasping both plate and mold together firmly, turn them over. Rap the plate on a table and the beef roll should slide out easily.

Traditionally, beef roll is served with mustard and accompanied by freshly-baked bread and butter.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Beef Roll Posted: 03 August 2012 at 11:26
	From Time/Life's Foods of the World - The Cooking of the British Isles, 1969: Beef Roll To serve 4 to 6 1 pound lean top round, chuck or shin of beef, coarsely ground 1/2 pound raw ham, coarsely ground 1 cup fresh soft crumbs, made from homemade-type whit bread, pulverised in a blender or shredded with a fork 1/4 tsp ground nutmeg 1.5 teaspoons salt 1/4 teaspoon freshly-ground black pepper 1 egg, slightly beaten In a large bowl, combine the beef, ham, crumbs, nutmeg, salt and pepper. Add the egg and beat vigorously with a spoon until the ingredients are well blended. Do not overbeat; the texture should be somewhat coarse. spoon the meat mixture into a 4- to 6-cup pudding mold, or any other plain mold, packing it down firmly. Cover the mold with its lid or a sheet of butttered foil. Place the mold in a deep pot and pour in enough cold water to come half-way up the sides of the mold. Bring to a boil over high heat, reduce the heat to low, cover the pot tightly, and simmer for two hours. Replenish the water in the pot with more boiling water when necessary. Remove the mold from the pot, remove the cover or foil, and cover the beef roll with fresh foil. place a plate over the top of the mold, and weight it with a heavy pan or casserole weighing about 3 or 4 pounds. Cool to room temperature, then refrigerate, with the weight still in place, for 4 to 5 hours., or until the roll is thoroughly chilled. Unmold the beef roll in the following fashion: Run a sharp knife around the sides of the mold, and dip the bottom in hot water for a few seconds. wipe the outside of the mold dry, place an inverted serving platter over the mold and, grasping both plate and mold together firmly, turn them over. Rap the plate on a table and the beef roll should slide out easily. Traditionally, beef roll is served with mustard and accompanied by freshly-baked bread and butter.
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 03 August 2012 at 16:44
	.....and dip the bottom in hot water for a few seconds. Every set of instructions for unmolding food---from panna cotta to this wonderful meat dish---uses the phrase "for a few seconds." My idea of "a few" and that of the recipe writers must be very different. So don't be surprised if it takes more than a few seconds. Depending on the material and thickness of the mold, it could be as much as a minute in straight hot water. For the mustard, English mustard makes the most sense. See if you can find Coleman's mustard powder. Mix it half and half with cold water and let it cure ten minutes or so. A perfect combo.