 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | teaspoon | egg yolk | 1/2 | teaspoon | salt | 1/3 | cup (8 fl oz) | water | 1/8 | teaspoon | thyme | 1/8 | dash | red peppers (hot), crushed | 1/8 | teaspoon | marjoram | 1/2 | tablespoon | bread crumbs | 1/8 | teaspoon | shortening | 1/3 | lemon yields | fresh lemon juice | 1/4 | sprigs | parsley, minced | 1/4 | pound | porterhouse steak | 1/8 | teaspoon | flour |
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Steps
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Sequence
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Step
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| | 1 | irst thing to do is to prepare the steak by cutting it into pieces about 4 inches square. Mix the breadcrumbs with the suet , salt, pepper thyme marjoram lemon juice and parsley, and then bind it with one egg this mixture makes the stuffing. Place a portion of the stuffing on each piece of steak and roll up and tie firmly with fin white string heat a little fat in a saucepan and brown the rolls on all sides pour away the fat and add water. Cover and simmer for about 2 hrs or until the meat is t |
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