Evening Republican, Volume 14, Number 311, Rensselaer, Jasper County, 31 December 1910 — A French Entree. [ARTICLE]

A French Entree.

Cut two pounds of beeksteak Into pieces about the size of the hand and about one-third of an Inch thick; mix one pound of sausage meat with a few sprigs of chopped* parsley and place two tablespoons of the mixture on. each piece of meat and roll them in shape of a small cylinder and tie both ends with a fine thread. Let them brown in butter in a shallow stewpan and then add the juice of one lemon, two cupfuls of brown stock, two carrots and two onions sliced and salt and pepper to taste. Cover the pan and cook for about two hours. When ready to serve place the meat rolls on a dish, cut and remove the thread (the pieces will remain rolled), pass the juice through a sieve and pour over the meat Serve with mashed potatoes and a good salad.