A Recipe from the early 18th Century (Meat Rolls)

Jai's Favorite Meat Rolls

I've always been a fan of recycling everything. Being a Filipina, it makes me cringe when stuff goes to waste. That's why I culled a recipe from The Old Foodie's blog (she's a fellow eGullet.com foodie member) that uses meat scraps and leftover veggies. The recipe is from an 18th century British cuisine for housewives.



Here's my adaptation.

Ingredients:
2 cups of cooked meat (pork, chicken, beef and even fish)
1 cooked potato
1/2 carrot
1/2 onion
1 cup breadcrumbs
1 egg
1 tablespoon Worcestershire sauce
salt & pepper to taste
3 slices of bacon, cut into 2 pieces each

1. Chop the onion, grate the carrot and dice the potato finely. You can use a food processor to do this to make it easier for you.
2. Shred the meat or mince using the food processor.
3. Combine all the ingredients in a large bowl. Mix very well.
4. Grab about 2-3 tablespoons of filling and shape into a mini-roll (about the length of your palm.
5. Lay a slice of bacon on top of the mini-roll and do the same with the rest of the fillings. You will be able to make about 6 mini-rolls with this recipe.
6. Heat the oven to 345 degrees F and bake the rolls for about 20-30 minutes until the bacon is crisp and the rolls are evenly golden-brown all over.

Serve rolls with your favorite gravy.