Beef Rolls
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 slices beef rump
3 ounces lard
1-1/2 ounces bacon
2 pickles or cucumbers
4 ounces salami or smoked pork
1 onion
1 teaspoon flour
butter
salt
pepper
mustard
Pound the meat. Sprinkle with salt, pepper, and spread with mustard. Place on each piece of meat sliced bacon, pickle, salami, bacon. Roll meat. Fasten with thread or toothpick and dip in flour. Heat butter in saucepan and add sliced onion. Turn rolls while frying. Pur water under the rolls and stew until tender. Take out thread or toothpick and serve with rice or boiled potatoes.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 slices beef rump
3 ounces lard
1-1/2 ounces bacon
2 pickles or cucumbers
4 ounces salami or smoked pork
1 onion
1 teaspoon flour
butter
salt
pepper
mustard
Pound the meat. Sprinkle with salt, pepper, and spread with mustard. Place on each piece of meat sliced bacon, pickle, salami, bacon. Roll meat. Fasten with thread or toothpick and dip in flour. Heat butter in saucepan and add sliced onion. Turn rolls while frying. Pur water under the rolls and stew until tender. Take out thread or toothpick and serve with rice or boiled potatoes.
