Veal Roll Recipe

25 pounds of round of beef
6 sweet peppers, or
1 can of Spanish pimentos
12 sweet turnips
1/2 bottle of Worcestershire sauce
1 cupful of flour
1 pound of suet
10 large onions
3 gallon cans of peas
12 carrots
1 jar of beef extract
4 tablespoonfuls of salt
4 tablespoonfuls of cornstarch
1/4 pound of butter
Put the suet into a large kettle or in two smaller ones; try it out and
remove the crackling. Add to the hot fat the onions and peppers chopped
fine. Shake until they are well cooked and slightly browned. Add the
meat cut into cubes of one inch, cover the kettles and cook a half hour,
stirring now and then. Dissolve the beef extract in three gallons of hot
water, pour it over the meat, and simmer for two hours. Add the carrots
and turnips cut into dice, and more water if necessary, and cook one hour
longer. Add the flour and cornstarch moistened in cold water, and all the
seasonings. Stir and boil ten minutes, add the peas, drained, and serve.
This is nice garnished with small hot milk biscuits. Taste before serving
it, to see if you have added sufficient salt.

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