Cassell's dictionary of cookery

Roll, Forced. — Take a rasped French roll, cut a lid off one end, and scoop out the crumb. Make a ragout or hash of pigeon, veal, beef, or sweetbreads, or anything else at hand; fill the roll with it while warm ; put on the top ; fasten it with a little white of egg; dip the roll in milk, .and fry in plenty of hot lard or ■butter. Roll, Wine. — Take a French roll or sponge biscuit, and soak it in raisin, marsala, or sherry wine ; surround it with a custard or cream thickened with eggs; add some spice, and ornament to taste. Rolla Cheese (a breakfast or supper dish). — Divide about two pounds of prepared tripe into pieces three inches square, the rough side inwards. Lay on each one of these a narrow strip of the skirts of beef ; cut fat and lean together, and do not entirely cover the tripe with the beef. Season with pepper and salt, and roll the tripe up with the meat in it. Tie the roUs with twine, and sew the edges together. When the rolls are all made, drop them into a saucepan of boiling water, and let them boil softly until a straw will easily penetrate them. Take them up, drain them, lay them side by side in a dish, put a board with a weight upon them to press them, and let them remain until cold. Keep them in a pickle of vinegar and water, and before serving cut them into thin slices. A large tea-spoonful of salt and half a teaspoonful of white pepper will be enough to season a pound of meat. Rolled Beef. — To make a pickle, pound the following ingredients to powder : — Six pounds of common salt, two ounces of saltpetre, eight ounces of moist sugar, a table-spoonful of chopped herbs — consisting of thyme, basil, marjoram, savory, and bay-leaves — a table-spoonful of chopped parsley, half an ounce of cloves, half an ounce of mace, half an ounce of peppercorns, and a clove of garlic. The latter may be omitted. Take a square piece of the thin end of the flank of beef, weighing from eight to twelve pounds. Bone and skin it, rub it well in every part with the powder, and turn and rub it every day for three days. Wash and wipe it dry, and spread upon the inside a layer of good veal forcemeat. Roll the beef in the form of a bolster, bind it tightly, tie it in a cloth, and put it into a saucepan with as much boiling water as will cover it, adding also a carrot, an onion stuck with two cloves, a bunch of sweet herbs, a blade of mace, and a few sticks of celery. Let the liquor boil for one minute, skim it, draw the saucepan to the side of the tire, and let its contents simmer gently till the beef is done enough. Let it remain in the liquor until it is partially cooled, take it up without untying the string, put it between two dishes, place a weight upon it, and let it stand till cold. Before serving, brush it over with two coats of liquid glaze, and garnish with parsley. If it is wished that the beef should be served warm, take it when it has been pressed and is almost cold, and warm it again in a little of the liquor in which it was boiled. Skim this carefully, boil it up with a spoonful of brown thickening, stir into it a glass of sherry and any seasoning that may be required, and pour it round the beef. Garnish the dish with glazed carrots.