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Hamburger Roll with Mushroom Sauce
Colonial American
Meat:
2 LBS lean ground beef
Zest of 1 lemon
1 egg
2 TBS melted butter
1/2 tsp. parsley
1 tsp. salt
1/4 tsp. black 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: In a bowl, mix together the ground beef with lemon zest, egg, melted butter, parsley, salt, black 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 paper with melted fat (Crisco). Tie securely with string to keep the roll in shape. Place on a rack in a baking pan; 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; pull paper off the roll carefully. Place meat in a baking dish; return to 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 black pepper
Fresh parsley, chopped (for garnish)
Sauce: Drain canned mushrooms; discard the liquid. If using fresh mushrooms, rinse under 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. Add flour; stir constantly for smooth texture. Remove from heat. Measure the drippings from the roasting pan; 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 black pepper. Slice hamburger roll and spoon sauce over slices. Garnish with fresh-chopped parsley.
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