Rensselaer Semi-Weekly Republican, Volume 41, Number 24, Rensselaer, Jasper County, 4 December 1908 — Beef Roulettes. [ARTICLE]

Beef Roulettes.

Take two pounds of round steak, cut as thin as possible; cut same in strips four inches long and two inches wide; in each strip of beef lay a piece of bacon the length of roulette, a piece of carrot about one inch long, a spring of parsley and a small teaspoonful of finely chopped onion. Season generously with salt and pepper, roll and close with toothpicks. Now melt a piece of butter size of an egg or larger In a pot and brown roulettes nicely. When browned add one cupful of water and cover closely. Keep adding water as it evaporates, and when tender remove from pot and thicken the gravy with flour and water thickening. Pour gravy over roulettes and serve hot with mashed potatoes.