Classic Culinary Arts:

Scotch Roll Recipe

Scotch Roll Recipe, part of the classic American culinary arts. Pieces such as Scotch Roll Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Scotch Roll Recipe

Remove the tough skin from about five pounds of the flank of beef. A portion of the meat will be found thicker than the rest. With a sharp knife, cut a thin layer from the thick part, and lay upon the thin. Mix together three table-spoonfuls of salt, one of sugar, half a teaspoonful of pepper, one-eighth of a teaspoonful of clove and one teaspoonful of summer savory. Sprinkle this over the meat, and then sprinkle with three table-spoonfuls of vinegar. Roll up, and tie with twine. Put away in a cold place for twelve hours When it has stood this time, place in a stew-pan, with boiling water to cover, and simmer gently for three hours and a half. Mix four heaping table- spoonfuls of flour with half a cupful of cold water, and stir into the gravy. Season to taste with salt and pepper. Simmer half an hour longer. This dish is good hot or cold.