We all seemed to have such a lovely time with the peanut butter bread from our dear Mrs. Simon Kander. The Settlement Cookbook: “The way to a man’s heart”, circa 1931. So, I thought I should try another recipe. Now, I must admit it, it is with caution that I chose this particular one. The thing is; she seems to be extremely fond of sweetbreads, liver and kidneys. I, on the other hand am not. I will try it but honestly I have to feed my family and a fight on a school night is more than I can handle after homework!
In this second installment of “how times have changed or not” (my little soap opera) we shall be cooking: Mock Birds. In other words: rolled beef. I read the recipe to Mr. Man and as usual he was full of suggestions: add this, change that…blah blah blah. I quickly reminded him that the idea is for me to cook the recipe as is, should ingredients be unavailable then OK I should substitute. (that’s my story anyway…)
1 lb round steak or veal steak, 1/4 inch thick (I bought beef round top round 2.57lb, I always overbuy, needless to say I will have to adjust my quantities a bit)
1 teaspoon salt
1/4 teaspoon of prepared mustard (I only had dijon)
1 tablespoon of chopped bacon fat (?)
1 teaspoon onion, chopped
1 tablespoon of pickle, chopped
2 tablespoon fat drippings (wow that’s just sounds bad, I am using olive oil and butter)
1 pint of boiling water (OK this is where I draw the line: I am using beef broth)
1 bay leaf (I love bay leaves says the nerd)
Cut your meat into 1/4 inch thick (I sliced mine and pounded it till I was happy/not frustrated anymore!). I ended up with 6 slices 1/4 inch thick. Sprinkle with salt and pepper, and spread with bacon, mustard, pickle and onion.
Note: I mixed my onions, mustard and pickles, then I divided the mixture and spread it on my steaks. Next I topped it with my chopped bacon (confession: I didn’t have bacon so I used pancetta)
Here is a not so cool pic of my “birds”:
Let’s continue: Roll each slice and fasten with either string or toothpicks (I used strings). Sprinkle with flour (I roll them in it) and brown in fat. (I used 1 tbsp of olive oil and 1 tbsp of butter), add your water (beef broth) and simmer for 1 hour. The recipe says to add water only when necessary! I started with 1 cup of broth and added 1 more half way through. Put your bay leaf in with your broth.
Here are my “birds” in my pan (before I added the broth)
After 1 hour, I removed the bay leaf from the sauce. Make sure your sauce has reduced nicely. Mine was perfect, nice and thick. I simply removed the twine, cut each pieces in half, side of egg noodles and topped with a little bit of sauce.
This was very easy to make, and although the picture doesn’t do it justice: it was a pretty plate.
Maybe next time, I will try sweetbreads…nah, who am I kidding? I like it too much when my family enjoys supper! Matt even asked how to make this for the fire house. I call this a good meal!
Printer friendly: Mock Birds
Peace and sweetbreads (not so much!)
p.s. My recipe is also featured on: Coupon Cookin\’