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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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