A Boke of Gode Cookery Presents

English Beef Roll in Mustard Sauce

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A traditional English recipe of baked ground meats served with Mustard Sauce

  • 2 lbs. ground beef
  • 1 lb. ground venison or pork
  • 2 eggs, beaten
  • 1 Tbs. salt
  • 1/2 tsp. each pepper & nutmeg
  • 2 cups wheat toast, in crumbs & small pieces
In a large bowl, combine the meats, bread, and spices. Add the egg and beat with a spoon until well blended. Mold the meat mixture into a loaf shape and place on a greased baking sheet. Bake at 375º F for approx. 45 minutes or until done. Serve hot or cold with Mustard Sauce, either on the side as an accompaniment, or spread on top of the loaf before cutting.

The original English version of this recipe has the meat being placed in a pudding mold, and baked in the oven while resting in a pan of water. This makes a tall mound of meat, and the Mustard Sauce is poured over top.

Adapted from The Cooking of the British Isles by Adrian Bailey, 1969.

Metric, Celsius, & Gas Mark Equivalencies

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English Beef Roll in Mustard Sauce © James L. Matterer

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