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Public Domain Recipes
cegoh (Pixabay License).

Moineaux sans Tete

Ingredients

Directions

  1. Cut thin slices of round steak into pieces about 6 inches square.
  2. Chop onion and parsley very fine.
  3. Cut bacon into very small dice.
  4. Salt and pepper to taste.
  5. Put a spoonful of this on each slice of steak.
  6. Roll together and tie with thread.
  7. Brown these on both sides first, then let simmer on a slow fire for one hour.

Other Information

Author: Person.Clarisse E Vallette Contributor: Organization.Girls' High and Normal School

Source: Alumnae Cookbook (1891-01-01)

Category: Side

Measure: avoirdupois

Ingredient: steak, onion, parsley, salt, pepper, bacon

Equipment: pot

See Also

Cod Fish Stew (Danish)

by: Mrs Clifford Olsen • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood, Soup • fillet, green pepper, bacon, salt, onion, pepper, potato, water, tomato, celery seed, parsley, carrot • measuring cups, measuring spoons, knife, stove, pot

Codfish Stew

by: Mrs Clifford Olsen • Point Adams Packing Co (1957-07-01)

Seafood • bacon, carrot, onion, green pepper, cod, salt, potato, pepper, water, celery seed, tomato, parsley • measuring cups, measuring spoons, stove, pot

Round Steak Rolls

by: • Mary Cullen's department, Household arts service of The journal • Food Fashion Revue Cooking School Second Session (1938-01-01)

Meat • avoirdupois • steak, bacon, onion, salt, pepper, water • knife, saucepan, skewer, oven

Clam Chowder III

by: John Gilbert • Photoplay Magazine, Carolyn van Wyck • Photoplay's Cook Book (1927-01-01)

Soup, Main Dish • avoirdupois • clam, butter, water, flour, potato, parsley, bacon, salt, onion, cracker, milk, pepper • measuring cups, measuring spoons, knife, stove

Stewed Steak

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • steak, onion, carrot, turnip, salt, pepper, parsley, dripping, flour • measuring cups, measuring spoons, knife, stove, saucepan, pot