Olio. — An oho is a Spanish dish, and con-
sists of three or four different kinds of meat
and vegetables stewed and served together.
The foUowing is a simple recipe : — Truss a
chicken for boiling, brown it lightly in a httle
hot butter, then drain it, and put it into a
saucepan with a pound and a half of mutton, a
pound and a half of veal, and a pound of good
rump-steak, aU sUghtly browned. Add a
pound of streaky bacon, and pour in as much
boiling water as will cover the whole. Simmer
gently for an hour, then add half a head of
celery, a bunch of parsley, a dozen young
onions, half a dozen carrots and turnips, and a
pint of green peas✪ Olio, if they are in season, and boil
gently until the vegetables are cooked enough.
Salt and pepper must be added as required, and
a small clove of garlic, if the flavour is liked.
It is better to take out the bacon before the
meat is served. Time, two hours. Probable
cost, 7s. Sufficient for a dozen persons.
Olio of Vegetables. — Slice half a dozen
carrots, turnips, and onions, and throw them
into boiling water slightly salted. Let them
boil a quarter of an hour, then put with them
two heads of cabbage cut into halves, and two
pounds of potatoes, and boil aU together until
they are soft. Drain them from the water, and
mince them finely. IMix with them half a
pound of spinach, a httle salt and pepper, an
ounce and a half of fresh butter, and a quarter
of a pint of cream. Cover the saucepan closely,
and stew the vegetables gently for half an hour.
Before serving, thicken them by stirring in
with them a piece of butter roUed in flour. The
vegetables may be varied according to the
season. Green peas, lettuces, cucumber, spring
onions, spinach, &c., may be cooked in the
same way. Probable cost, according to the
vegetables used. Sufficient for six or eight
persons.
Olive Oil. — The principal oU used as food,
obtained from the vegetable kingdom, is that of
the ohve. " Provence oil, the produce of Aix, is
the most esteemed. Florence oil is the virgin
oil expressed from the ripe fruit soon after
being gathered ; it is imported in flasks sur-
rounded by a kind of network, formed by the
leaves of a monocotyledonous plant, and packed
in half chests ; it is that used at table under
the name of salad oil."
Olive Pie, Beef. — Make a good force-
meat of equal parts of suet and finely-grated
bread-crumbs, with plenty of finely-minced
parsley, a little pepper✪ Olio of Vegetables, salt, and grated nut-
meg, and the well -beaten yolk of an egg. Cut
thin sUces four inches long and two wide from
the inside of a fillet of beef. Spread a layer of
the forcemeat upon each slice, and roll it up
securely. Place the roUs side by side in a
deep pie-dish, and pile them high in the centre.
Pour haK a pint of gravy over them, line the
edges of the dish with good crust, place a
cover of the same on the top, and bake in a
moderate oven. If it is wished the forcemeat
can be omitted, and a small piece of fat put
inside the rolls instead ; the meat will then
require seasoning with pepper and salt. A
table- spoonful of ketchup and a table-spoonful
of wine will improve the gravy. Time, about
an hour and a quarter to bake the pie. Pro-
bable cost, 3s. 6d. Sufficient for six persons. ✪ Olives, Beef
Page 1007 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Olio. — An olio is a Spanish dish, and consists of three or four different kinds of meat and vegetables stewed and served together. The following is a simple recipe : — Truss a chicken for boiling, brown it lightly in a little hot butter, then drain it, and put it into a saucepan with a pound and a half of mutton, a pound and a half of veal, and a pound of good rump-steak, all slightly browned. Add a pound of streaky bacon, and pour in as much boiling water as will cover the whole. Simmer gently for an hour, then add half a head of celery, a bunch of parsley, a dozen young onions, half a dozen carrots and turnips, and a pint of green peas, if they are in season, and boil gently until the vegetables are cooked enough. Salt and pepper must be added as required, and a small clove of garlic, if the flavour is liked. It is better to take out the bacon before the meat is served. Time, two hours. Probable cost, 7s. Sufficient for a dozen persons.
Olio of Vegetables. — Slice half a dozen carrots, turnips, and onions, and throw them into boiling water slightly salted. Let them boil a quarter of an hour, then put with them two heads of cabbage cut into halves, and two pounds of potatoes, and boil all together until they are soft. Drain them from the water, and mince them finely. Mix with them half a
pound of spinach, a little salt and pepper, an ounce and a half of fresh butter, and a quarter of a pint of cream. Cover the saucepan closely, and stew the vegetables gently for half an hour. Before serving, thicken them by stirring in with them a piece of butter rolled in flour. The vegetables may be varied according to the season. Green peas, lettuces, cucumber, spring onions, spinach, &c., may be cooked in the same way. Probable cost, according to the vegetables used. Sufficient for six or eight persons.
Olive Oil. — The principal oU used as food, obtained from the vegetable kingdom, is that of the olive. " Provence oil, the produce of Aix, is the most esteemed. Florence oil is the virgin oil expressed from the ripe fruit soon after being gathered ; it is imported in flasks surrounded by a kind of network, formed by the leaves of a monocotyledonous plant, and packed in half chests ; it is that used at table under the name of salad oil."
Olive Pie, Beef. — Make a good forcemeat of equal parts of suet and finely-grated bread-crumbs, with plenty of finely-minced parsley, a little pepper, salt, and grated nutmeg, and the well -beaten yolk of an egg. Cut thin slices four inches long and two wide from the inside of a fillet of beef. Spread a layer of the forcemeat upon each slice, and roll it up securely. Place the rolls side by side in a deep pie-dish, and pile them high in the centre. Pour half a pint of gravy over them, line the edges of the dish with good crust, place a cover of the same on the top, and bake in a moderate oven. If it is wished the forcemeat can be omitted, and a small piece of fat put inside the rolls instead ; the meat will then require seasoning with pepper and salt. A table- spoonful of ketchup and a table-spoonful of wine will improve the gravy. Time, about an hour and a quarter to bake the pie. Probable cost, 3s. 6d. Sufficient for six persons.
Records on this page
OlioOlio of VegetablesOlive Pie, BeefOlives, Beef