Recipe Manuscript

Roulade Of Beef A La Flamande

Name: Roulade Of Beef A La Flamande
Prep time: PTPT25M
Cook time: PTPT2H30M
Yield: 6
Cuisine: European
Ingredients: 1–1.5 kg beef rib cap (or beef brisket as a substitute); 1 large carrot (about 100 g), peeled and sliced lengthwise; 1 small celery stalk (about 60 g), cut into strips; 1 small onion (about 70 g), thinly sliced; Salt, to taste; Black pepper, to taste; Assorted fresh herbs and root vegetables (e.g., carrot, celery, parsley, leek) for braising; 500 ml beef stock or water; 500 g green cabbage, sliced, for sautéing; 500 g potatoes, peeled and cut into cubes for frying; 2–3 tablespoons olive oil or butter for sautéing

"Roulade Of Beef À La Flamande"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)European American Intermediate Dinner Lunch

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Roulade Of Beef A La Flamande

"Πάρε τὸ καπάκι ἀπὸ ἕνα ρὶμπ (rib) καὶ διόρθωσέ το τετράγωνο. ῞Απλωσε το εἰς τὸ τραπέζι καὶ βάλε μέσα ἕνα καρόττο κομμένο εἰς φέτες μακρουλές, ὀλίγο σέλινο, ὀλίγο κρομμύδι, ἁλάτι, πιπέρι, τύλιξέ το, δέσε το καὶ βάλε το εἰς μίαν κατσαρόλαν μὲ διάφορα χόρτα καὶ κάνε το μπρεζέ. Σερβίρισέ το μὲ ὀλίγο λάχανο σοτὲ καὶ πατάτες ριζολὲ γύρω."

English Translation

"Take the cap from a rib and trim it into a square. Spread it on the table and put inside a carrot cut into long slices, a little celery, a little onion, salt, pepper; roll it up, tie it, and place it in a pot with various greens and braise it. Serve it with a little sautéed cabbage and potatoes rissolées around it."

Note on the Original Text

The original recipe uses a concise, to-the-point style, assuming the reader’s familiarity with core kitchen operations, like trimming, tying, and braising. Measurements are approximate or intuitive, as was customary, with directions based on observation rather than precise timing or temperatures. Greek spelling reflects early 20th-century usage, often employing phonetic transliterations for non-Greek ingredients or methods ('rib', 'brezé'). The simplicity is part of its practical charm and offers room for adaptation.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from Michael Gkines' 1917 Greek-language cookbook 'Megale amerikanike mageirike', written for Greek immigrants in New York. It bridges traditional Greek home cooking with American ingredients and influences, reflecting a time of cultural adaptation in early 20th-century immigrant communities. The dish itself, 'Roulade de Boeuf à la Flamande', is inspired by French and Flemish braising techniques, but reinterpreted within the Greek culinary vocabulary and available local produce. The method blends practicality and hearty, familiar flavors, suitable for family feasts.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1917, cooks would have used a sturdy wooden table for rolling and tying the beef, a sharp kitchen knife for trimming and slicing, cotton twine for securing the roulade, and a large heavy-bottomed pot or enameled Dutch oven for braising over a wood or coal-fired stove. Vegetables would have been cut with a paring knife and sautéed or browned in a heavy iron or copper pan.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

2 hrs 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2–3.3 lb beef rib cap (or beef brisket as a substitute)
1 large carrot (about 3.5 oz), peeled and sliced lengthwise
1 small celery stalk (about 2 oz), cut into strips
1 small onion (about 2.5 oz), thinly sliced
Salt, to taste
Black pepper, to taste
Assorted fresh herbs and root vegetables (e.g., carrot, celery, parsley, leek) for braising
2 cups beef stock or water
1.1 lb green cabbage, sliced, for sautéing
1.1 lb potatoes, peeled and cut into cubes for frying
2–3 tablespoons olive oil or butter for sautéing

Instructions

Take the cap (top) from a beef rib and trim it into a square shape, about 2.2 to 3.3 lb.
Lay the beef flat on a clean table.
Place inside a large carrot, peeled and sliced lengthwise, a small stalk of celery cut into strips, and a small onion, thinly sliced.
Season generously with salt and pepper.
Roll the beef tightly around the vegetables and tie it securely with kitchen twine.
Place the roulade in a large pot or Dutch oven along with an assortment of aromatic herbs and vegetables (such as carrots, celery, onions, and leeks).
Add enough broth or water to partially cover the beef, cover, and braise gently over low heat for 2–3 hours, until very tender.
Serve sliced, with sautéed cabbage and golden pan-fried ('rissolée') potatoes arranged around the plate.

Estimated Calories

550 per serving

Cooking Estimates

You will spend about 25 minutes preparing your ingredients and rolling the beef. The beef then cooks gently for about 2.5 hours, while you can prepare the sautéed cabbage and potatoes towards the end. Each serving has about 550 calories, and this recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.