½ lbs of cooked meat of any kind;
Remove all skin, gristle, and superfluous fat from the meat and put it through a mincing-machine, together with a spoonful of ham or tongue, if desired. Peel and mince the onion finely and add with the chopped parsley and herbs. Season this well and add 2 tablespoonfuls of the brown sauce. Mix all well together. Roll out the pastry into a long strip as for a roly-poly. Spread the meat mixture over, roll it up and fasten the ends well together, using a little water to make them stick. Put the roll into a scalded floured cloth, tie up the ends, and place it in a pan of boiling water with a saucer under it, and boil for 2 to 3 hours. Turn the roley-poly out of the cloth on to a hot dish and hand the rest of the brown sauce.
MEAT ROLY-POLY
1 small onion;
1 dessertspoonful of chopped parsley;
Mixed herbs (1 teaspoonful);
Salt and pepper;
½ pint of brown sauce;
½ lb of suet crust.
For 4 or 5 persons. Time-2 to 3 hours.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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