750 g round steak 1/2" thick
3 sheeps' kidneys
4 rashers bacon
1 onion, grated
finely chopped parsley
pepper and salt
2 tabspns shortening (1/2 butter, 1/2 oil)
2 tabspns flour
1 tabspn tomato sauce
1/2 tspn nutmeg
1 dessertspn soy sauce
2 cups stock
Method: Trim the steak into pieces 1&1/2 x 4&1/2 inches.
Remove skin from kidneys and slice thinly. Divide the kidney between the steak pieces. Remove the rind from the bacon and chop two rashers small, sprinkle over kidney with a little pepper, salt, onion and chopped parsley. Roll up firmly and tie each with coarse cotton.
Roll in a little seasoned flour.
Heat butter and oil in pan and brown rolls evenly.
Remove rolls and place in a casserole. Add remaining flour and any pieces of parsley, onion, etc. left over.
Brown and add stock, sauces and nutmeg.
When boiling pour over rolls. Cover and bake in a moderate oven for 1&1/2 to 2 hours or until meat is cooked.
Take from the oven 20 minutes before cooking is completed and remove cotton from the rolls.
Cut the remaining bacon into short lengths and roll into small rolls, thread on short skewers and place on top of the meat.
Cook in the oven without the lid for the remainder of the cooking time.
Source: contributed by V. McGeorge in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.28.
