This is the simplest version of Alloes of Beef that I have found. Daniel Myers covers beef rolls with more ingredients, including boiled egg yolks, and a sour sauce, on his web page. Myers lists three additional sources for the reader to play with if they desire.
To make Alloes of beef. Take lene beef and cut hym in thyn pecys and lay hit on A borde then take sewet of motton or of beef and herbys and onyons hackyd small to gether then straw thy leshes of beef with powder of pepur and a lytell salt and strew on thy sewet and the herbys. And rolle them up ther yn put them on a broche and roste them and serue them up hote. Gentyll manly Cokere (MS Pepys 1047) (1500)
* 1/4 cup suet, broken into pieces
* 2 small onions or one large, minced small
* 2 heaping tablespoons dried sage
* 2 heaping tablespoons dried parsley
* 1 kilo (6) thin beef “inside and sandwich” steaks
* pepper to taste
* salt to taste
- Preheat oven to 350.
- Mix suet, onions, sage, and parsley together. Set aside.
- Lay a piece of long thin beef out onto a large cutting board. Salt and pepper to taste. Cover the meat with a generous handful of the suet mixture along its length. Roll up a fat beef roll and then skewer to hold in place. Place it in a baking dish lined with parchment paper. Repeat for each steak. Optional: Dump any left over filling onto the nested beef rolls.
- Bake beef rolls on 350 for 50 minutes, or beef filling reaches 165°F, and onions are softened.
- Serve them up hot.
Modernly you could probably put the filling ingredients through a food processor and brush on more of a flavouring sauce than a stuffing. If you used beef sliced for fondu and the sauce you could have small appetizers on toothpicks instead of a main course.