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Hamburger Roll with Mushroom Sauce
Colonial American
Meat:
2 LBS lean ground beef
Grated rind of 1 lemon
1 egg
2 TBS melted butter
1/2 tsp. parsley
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion juice
Dash of nutmeg
Melted fat (Crisco)
1/4 C butter (for basting)
1 C boiling water (for basting)
Brown paper bag
String
Meat: Mix the ground beef well with the lemon rind, egg, melted butter, parsley, salt, pepper, onion juice and nutmeg. Shape into a roll about 10 inches long and 2 inches thick. Wrap the roll in brown paper (paper-bags work), brush the paper with melted fat (Crisco), and tie securely with string to keep the roll in shape. Place on a rack in a baking pan, and cook for thirty minutes on 350-degrees F. Baste several times, through the paper, with a mixture of 1/4 C butter and 1 cup of boiling water. Remove from oven, and pull the paper off the roll carefully, and return the meat to the oven for about ten minutes.
1 can (6 oz.) mushrooms or 1 C fresh mushrooms
1/4 C butter
1 1/2 tsp. lemon juice
1/4 C flour
1 1/2 C beef broth
1/2 tsp. salt
Dash pepper
Parsley for garnish
Sauce: Drain canned mushrooms and discard the liquid (or wash fresh mushrooms in cold water, wipe dry, and cut into quarters with stems). Melt butter in a saucepan, add mushrooms and lemon juice, and cook for about five minutes or until nicely browned. Stir in the flour, mixing it to keep as smooth as possible. Remove from heat. Measure the drippings from the roasting pan and add enough beef broth to make about 2 cups. Pour into mushroom mixture and cook over low heat, stirring frequently, until bubbly. Season with salt and pepper. Slice hamburger roll and spoon sauce over slices. Garnish with the parsley.
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