Welcome back to the kitchen with Glen and Friends and the Old Cookbook Show! In today's episode, Glen explores a unique Egyptian Cannelon recipe from the 1915 Toronto Queen City of Canada Community cookbook, sharing the interesting history behind its creation and the unconventional recipe name Egyptian Cannelon. Join Glen as he takes you through the step-by-step process of making this intriguing dish, highlighting the unexpected twists in its origin and preparation. From the historical context to the final tasting, this episode promises a delightful journey into the world of vintage recipes. Don't miss out hit play and let's cook up some nostalgia together!Egyptian Cannelon Recipe:Chop fine two pounds of beef from the round, add and mix two level teaspoons of salt, a saltspoon of pepper, half a pint of chopped almonds or pine nuts, a tablespoon of chopped parsley and two tablespoons of grated onion. Form in a compact roll, wrap in a piece of oiled paper, place in a baking pan, add a cup of stock and a tablespoon of butter. Bake and baste, over the paper, for three-quarters of an hour.Remove the paper and lift the cannelon to the centre of a platter. Rub together two tablespoons of butter and two of flour; put in the pan with a pint of stock; stir until boiling; add a level teaspoon of salt, and if you have it, two tablespoons of tomato catsup. Strain this over the roll and garnish with toast.We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangarIf you want to send cookbooks:Glen PowellPO BOX 99900 RE 551 379RPO HARWOOD PLACEAJAXONCanadaL1S 0E9
