Beef Roulette

900g (2lb) Round of Beef, cut very thinly
900ml (1½ pints) Stock or Water
225g (8oz) Ham, finely chopped
2 Onions, finely chopped
2 Eggs
4 tbsp Ham or Pork Fat
1 tsp Prepared Mustard
2 Cloves
Pinch Cayenne
Flour
Salt and Pepper

Mix the ham, eggs, a little stock (or water), mustard and cayenne together.
Spread the mixture over the beef.
Roll up the beef firmly and tie with soft twine, being careful not to pull too tightly, as it would cut the meat as soon as it began to cook.
Cover the roll with flour and fry until brown in the fat.
Place it into small a saucepan just large enough to hold it.
Add the onions to the frying pan, with the remaining fat, until a pale yellow, then add two tablespoons of flour and stir for a further three minutes.
Pour over the remaining stock (or water).
Bring to the boil.
Pour over the roulette, add the cloves, a quarter of a teaspoon of pepper and one heaped teaspoon of salt.
Cover the saucepan and simmer slowly for three hours.
After an first hour and a half, turn the roulette over.
Serve hot, with the gravy strained over it.
It is also nice to serve cold for lunch or supper.

HistoricMeat

Beef Roulette

Historic
Meat