Cannelon of Beef
- 1 lb. lean beef, chopped
- Grated rind 1⁄4 lemon
- 1 tablespoon chopped parsley
- 1 cup soft breadcrumbs
- 1 teaspoon scraped onion
- 2 tablespoons butter or rendered fat beef
- 1⁄8 tablespoon nutmeg
- 1⁄2 tablespoon salt
- 1⁄8 teaspoon pepper
- 2 eggs
Mix in the order given, add the eggs, which have been slightly beaten, put it into a well-greased one-quart brown bread mould or water-tight can. Stand the mould in a large pail of water, arranged on a rack, if necessary to raise the top of the mould to the level of the top of the pail. Fill the pail with boiling water, to within one-third of the top of the mould. Boil it for one-half hour and put it into a cooker for four hours. If several times this recipe is used, and put into larger moulds, it should be boiled a longer time. It is good served hot, with [brown sauce], or cold.
Serves six or eight persons.