Rolled Boiled Beef Recipe ingredients

To prepare this Rolled Boiled Beef Recipe, first cut a piece of flank beef about 12 inches long, 6 wide, and 2 inches thick. Lay on a dish and cover with the following force-meat: 1 cupful of cracker or bread crumbs, 2 tablespoonfuls of finely chopped pork; 1 saltspoonful each of marjoram, sage, and thyme; a few drops of onion juice, 1 teaspoonful of chopped onion, 1/2 teaspoonful salt, 1/2 saltspoonful of pepper, and 1 egg. Add enough good stock to moisten it so that it can be spread on the meat. Roll the meat, spread with the force-meat, and tie it closely together; sew it up in cheesecloth, put it into a kettle of boiling water, and cook slowly for four hours. Let the beef lie in the water until it is cool, then place it under a heavy weight for twenty-four hours. Serve cold with horseradish sauce. Corned beef is good prepared in the same way.