Recipe For Cooking Cannelon Of Beef
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 148 of 825.
Cannelon Of Beef With Macaroni A La Italienne
2 pounds of lean beef from top of round. 1 teaspoonful of onion juice. 1/4 teaspoonful of mace. 1 tablespoonful of fine-chopped parsley. 1 egg, beaten. 1/3 cup of soft bread crumbs. 1 teaspoonful of salt. 1/4 teaspoonful of pepper.
Pass the meat through a chopper several times; add the other ingredients, the egg, beaten, and the bread crumbs, wrung dry, after standing some time in cold water; mix thoroughly and shape in a roll. Bake on a rack in a small pan between thirty and forty minutes. Baste frequently with fat from salt pork and hot water, serve with tomato, or mushroom sauce, or with macaroni à la Italienne. Sautéd mushroom trimmings, added to the cannelon with the other seasonings, give a pleasing variety to this dish.