How
many it serves: 4
Preparation time:20 Mins
Category : Roast Carvery
Type: Beef
Ingredients
- 450g/1lb lean beef, either rump or shoulder, cut in a thick slice for the stuffing
- 2 chicken livers, chopped (or 40g/1½ oz liver paste)
- 55g/2oz each of cooked ham and tongue, cut in strips
- 25g/1oz grated parmesan
- 1 egg, beaten
- a thick slice of white bread
- a small onion, chopped
- a small piece of celery, chopped
- half a carrot, chopped
- parsley, chopped
- salt
- pepper
- herbs
- thyme or basil
- seasoning
Recipe Steps
- Chop the onion, carrot, celery, parsley, and the chicken livers. Stir in the bread, which should have been soaked for a few minutes in water and pressed dry, the ham, tongue, the cheese, the beaten egg, some thyme or basil, salt and pepper.
- Flatten out the slice of beef (it will be easier if it has first been plunged into cold water for a minute) and spread the stuffing on to it. Roll it up into a sausage shape, tie it with string, and cook it in a little oil, either in a heavy pan on top of the stove, very slowly, or in the oven. If cooked in the oven, it can be done at the normal slow roasting temperature (provided the meat is not too tough).
- Like most of these stuffed meat dishes, this one is at its best when cold. With care, even a piece of tough stewing steak can be made into a good dish, cooked in this way.
- Having browned the prepared and stuffed meat in oil or dripping, add about 5cm/2in of water to the fat in the roasting pan, cover the meat with a greased paper and cook at a very low temperature for about 4 hours.
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