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Rouladen Recipe from 1907 (Rinderrouladen)


Hedwig Heyl was a German author of several cookbooks in the late 1800's and early 1900's.She a domestic diva you may say. She also organized many things for the advancement of women.

More information on Hedwig Heyl here
Go to Google translate for help.


Serving size: 2 Rouladen2 Makes 4 Rouladens


German English

200 g Rindfleisch M 0,40
1 kleine Zwiebel " 0,00-1/2
30 g Speck, geschabt " 0,04-1/4
20 g Rinderfett " 0,02-1/2
1 Teel. Salz " 0,00-1/4
1 Prise Pfeffer " 0,00-1/4
20 g Mehl " 0,00-3/4
1/4 l Wasser M 0,48-1/2

200g beef
1 small onion , " 0.00 to 1 /2
30 g bacon fat scraped " from 0.04 to 1 /4
20 g beef fat " from 0.02 to 1 /2
1 teaspoon of salt, " 0.00 to 1 /4
1 pinch of pepper " from 0.00 to 1 /4
20 g flour " from 0.00 to 3 /4
1/4 liter of water from 0.48 to 1 M / 2


_Vorbereitung_: Rindfleischscheiben von der Groesse einer Handflaeche und
3/4 cm dick, werden geklopft, die Zwiebeln fein gewiegt; der Speck wird
geschabt. Speck, Zwiebeln, Salz und Pfeffer werden vermischt, die
Scheiben damit bestrichen, dann zusammengerollt, mit Baumwolle umbunden
und in Mehl gewaelzt. Das Rinderfett wird in einen Topf getan.

_Zubereitung_: Das Fett im Topf wird dampfend gemacht, die in Mehl
gewaelzten Rollen werden hineingelegt und von allen Seiten schoen
angebraeunt; 1/4 l Wasser wird nach und nach dazu gegeben, der Topf aber
wieder zugedeckt, und so werden die Rouladen langsam 2 Stunden geschmort.
Ab und zu werden die Rouladen gewendet und begossen. Sollte noch
Fluessigkeit fehlen, so wird noch etwas Wasser zugegossen. Die weichen
Rouladen werden aus dem Topf genommen, in einen Napf gelegt, die
Baumwolle wird entfernt, die Sauce abgeschmeckt und ueber die Rouladen
gegossen; dann werden sie zu Tisch gegeben.

Gericht fuer den Selbstkocher.


Preparation_ :

1.Slices (2 oz.) of beef , should be the size of the palm of your hand and 3/4 cm thick, Tap with mallet or back of knife to tenderize.

2, Finely chop the bacon and onions.

3. Mix the bacon, onions, salt and pepper.
Distribute evenly on the beef slices the roll them up.

4. Wrap with cotton string and then roll in flour.

5. Put the beef fat in the pot and

Cooking Preparations:
1. Put fat in the pot and render till pan is covered.

2.Brown the meat rolls on both sides.

3. Gradually add 1 /4 liter of water but
Then cover up the pan and simmer for 2 hours on low.

4. Check every now and then for the water level. Add more water if necessary. When the Rouladen are tender remove to a serving bowl and taste the sauce, adjust for salt and pepper or more water, then add to pour over the Rouladen.

They are then ready to serve.


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