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Scotch Beef Roll


1 flank of beef (about 5 pounds)
3 tablespoons salt
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/8 teaspoon clove
1 teaspoon of dried summer savory
3 tablespoons vinegar
Kitchen twine
Boiling water
4 heaping tablespoons all purpose flour
1/2 cup cold water
Salt and pepper to taste


  • Remove the tough skin from about five pounds of the flank of beef. A portion of the meat will be found thicker than the rest. With a sharp knife, cut a thin layer from the thick part, and lay upon the thin.
  • In a small bowl, mix together salt, sugar, ground pepper, ground clove and dried summer savory. Sprinkle spice mixture over the meat, and then sprinkle with three tablespoons of vinegar. Roll up, and tie with twine. Cover and refrigerate for twelve hours.
  • When it has stood this time, place in a stew-pan, with enough boiling water to cover the meat, and simmer gently for 3 hours.
  • After meat is done, mix four heaping tablespoons of flour with 1/2 cup of cold water, and stir into the gravy. Season to taste with salt and pepper. Simmer gently half an hour longer.

NOTE: This dish is good hot or cold. Serve hot with mashed potatoes and cooked vegetables or use cold for sandwiches or with salads.

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Did You Know?
Meat flavor varies from one cut of meat to another, according to where the cut comes from on the carcass. Compounds called extractives, which carry flavor are more abundant in the well-exercised parts, since muscles acquire extractives as they develop. So less-tender (well exercised) cuts such as chuck and brisket are among the most flavorsome cuts. And while a tenderloin steak may be more tender, flank steak often has more flavor.

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