Pour in gradually one quart of boiling
water, and then strain it over the beef rolls. Cover closely, and cook two
hours, or less if the steak is tender, stirring now and then to prevent
scorching. Take off the strings before serving. These rolls can be
prepared without the pork, and are very nice; or a whole beefsteak can be
used, covering it with a dressing made as for stuffed veal, and then
rolling; tying at each end, browning, and stewing in the same way. This
can be eaten cold or hot; while the small rolls are much better hot. If
wanted as a breakfast dish, they can be cooked the day beforehand, left in
the gravy, and simply heated through next morning.
BRUNSWICK STEW.
Two squirrels or small chickens; one quart of sliced tomatoes; one pint of
sweet corn; one pint of lima or butter beans; one quart of sliced
potatoes; two onions; half a pound of fat salt pork.
Cut the pork in slices, and fry brown; cut the squirrels or chickens in
pieces, and brown a little, adding the onion cut fine. Now put all the
materials in a soup-pot; cover with two quarts of boiling water, and
season with one tablespoonful of salt, one of sugar, and half a
teaspoonful of cayenne pepper. Stew slowly for four hours. Just before
serving, cream a large spoonful of butter with a heaping tablespoonful of
flour; thin with the broth, and pour in, letting all cook five minutes
longer.
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