Thin beef, spiced, rolled inside suet. Fried brown, then stewed (Moxon 1764).
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
123. To make BEEF-ROLLS.
Cut your beef thin as for scotch collops, beat it very well, and season it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram, parsley, thyme, and a little onion shred small, rub them on the collops on one side, then take long bits of beef-suet and roll in them, tying them up with a thread; flour them well, and fry them in butter very brown; then have ready some good gravy and stew them an hour and half, stirring them often, and keep them covered, when they are enough take off the threads, and put in a little flour, with a good lump of butter, and squeeze in some lemon, then they are ready for use.
There are several dishes of this name: (1) (2)
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