Beef Olives. — Take a pound and a quarter of rump Steak,
beat it well, or hack it with a very blunt knife on both sides.
Cut it into thin strips two inches wide and six inches long.
Spread them with sausage meat or forcemeat, roll them up,
and tie each round with a thread. Put the rolls into a
saucepan close together, with a sliced carrot, and a bunch
of herbs, just cover them with stock (about a pint and a half
■will be wanted✪ Beef Olives), and simmer them very gently till quite tender.
This will take from three and a half to four hours. Arrange
the rolls on a border of good mashed potato, being careful to
remove the threads. Skim the stock, thicken it, strain it, and
pour it round the rolls. Put a vegetable puree, such as spinach,
in the centre of the dish.
Marrow Patties, — Get the butcher to break the marrow-
174
BEEF
bone so that the fresh marrow can be got out in pieces the size
of a walnut. Put the marrow into a stewpan with a pinch of
salt, cover it with cold water. Then boil it for a minute or
two, and pass it through a hair sieve. Have ready six patty
pans lined with puff paste. Mince finely one tablespoonful of
mixed parsley, thyme, and chives (all previously blanched),
take a tablespoonful of cream and beat it and the herbs well
together with a few drops of lemon-juice, and a dust of salt and
pepper✪ Marrow Patties. Put the marrow in the patties with a little of this
cream, cover with paste, and bake in a moderate oven for a
quarter of an hour. Or when you have blanched the marrow
let it drain and get cold on a sieve, then cut it in slices, warm
it up in a little broth in the bain-marie and fill the patties.
Pnt a dessertspoonful of marrow into each.
See also Marrow-Bones, Beef Pie, Beef-steak Pie, and Savoury
Stew.
Beef-steak fop One Person.— {Family Recipe.) — Cut a
small juicy Beef-steak one inch thick, and trim off all fat.
Season with salt and pepper✪ Beef-steak for One Person, and flour the Steak on both sides.
Cover the bottom of a stewpan with just enough cold water to
keep the meat from sticking, and let it cook on the hot-plate
for an hour and a quarter, or longer if the Steak is large.
This Steak is very tender, and the gravy is eqnal to beef tea.
Serve on a hot- water plate.
Vienna Steaks. — Mince very finely half a pound of raw
lean beef and half a pound of raw lean veal. Season with
spiced pepper and salt, add a dessertspoonful of chopped parsley
and a teaspoonfnl of finely-minced shallot, and mix into the
mince two well-beaten eggs✪ Vienna Steaks. The mixture should be half an
inch thick. Turn it out on a flat dish and leave it all night to
get firm. Next day cut the mince into rounds with a three and
a half inch cutter, flour each, and sauter them in butter. Allow
three minutes for one side, turn round, and allow three minutes
for the other side. Dish the steaks round a pile of mashed
potato, and hand round brown gravy. [Wyvern.~\
Tournedos, or Twice-laid, of Beef. — Pass half a
pound of lean Hamburg spiced beef or salt beef through
the mincer. Cut the fat into dice and fry them till the fat
is thoroughly melted. Have ready in a hot saucepan a
TOURNEDOS
i75
✪ Tournedos, or Twice-laid, of Beef
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Beef Olives. — Take a pound and a quarter of rump Steak,
beat it well, or hack it with a very blunt knife on both sides.
Cut it into thin strips two inches wide and six inches long.
Spread them with sausage meat or forcemeat, roll them up,
and tie each round with a thread. Put the rolls into a
saucepan close together, with a sliced carrot, and a bunch
of herbs, just cover them with stock (about a pint and a half
■will be wanted), and simmer them very gently till quite tender.
This will take from three and a half to four hours. Arrange
the rolls on a border of good mashed potato, being careful to
remove the threads. Skim the stock, thicken it, strain it, and
pour it round the rolls. Put a vegetable puree, such as spinach,
in the centre of the dish.
Marrow Patties, — Get the butcher to break the marrow-
174
BEEF
bone so that the fresh marrow can be got out in pieces the size
of a walnut. Put the marrow into a stewpan with a pinch of
salt, cover it with cold water. Then boil it for a minute or
two, and pass it through a hair sieve. Have ready six patty
pans lined with puff paste. Mince finely one tablespoonful of
mixed parsley, thyme, and chives (all previously blanched),
take a tablespoonful of cream and beat it and the herbs well
together with a few drops of lemon-juice, and a dust of salt and
pepper. Put the marrow in the patties with a little of this
cream, cover with paste, and bake in a moderate oven for a
quarter of an hour. Or when you have blanched the marrow
let it drain and get cold on a sieve, then cut it in slices, warm
it up in a little broth in the bain-marie and fill the patties.
Pnt a dessertspoonful of marrow into each.
See also Marrow-Bones, Beef Pie, Beef-steak Pie, and Savoury
Stew.
Beef-steak fop One Person.— {Family Recipe.) — Cut a
small juicy Beef-steak one inch thick, and trim off all fat.
Season with salt and pepper, and flour the Steak on both sides.
Cover the bottom of a stewpan with just enough cold water to
keep the meat from sticking, and let it cook on the hot-plate
for an hour and a quarter, or longer if the Steak is large.
This Steak is very tender, and the gravy is eqnal to beef tea.
Serve on a hot- water plate.
Vienna Steaks. — Mince very finely half a pound of raw
lean beef and half a pound of raw lean veal. Season with
spiced pepper and salt, add a dessertspoonful of chopped parsley
and a teaspoonfnl of finely-minced shallot, and mix into the
mince two well-beaten eggs. The mixture should be half an
inch thick. Turn it out on a flat dish and leave it all night to
get firm. Next day cut the mince into rounds with a three and
a half inch cutter, flour each, and sauter them in butter. Allow
three minutes for one side, turn round, and allow three minutes
for the other side. Dish the steaks round a pile of mashed
potato, and hand round brown gravy. [Wyvern.~\
Tournedos, or Twice-laid, of Beef. — Pass half a
pound of lean Hamburg spiced beef or salt beef through
the mincer. Cut the fat into dice and fry them till the fat
is thoroughly melted. Have ready in a hot saucepan a
TOURNEDOS
i75