Beef Grenadins with Olives

Ingredients

• 2 lbs. rump steak, 1 inch thick
• 1 carrot
• 1 onion
• 1 stalk of celery, or
• ^ teaspoonful celery seed
• 1^ dozen Spanish olives
• lb. fat bacon
• 1 turnip
• A bunch of sweet herbs
• ^ teaspoonful salt
• I oz. butter
• ^ oz. flour

Method

1. 1

   Cut the steak into small rounds, lard each round with bacon.

2. 2

   Lay vegetables, herbs, pepper, and salt in a saucepan, top with grenadins, and pour boiling stock or water.

3. 3

   Simmer slowly for 1.5 hours.

4. 4

   Brown grenadins in a hot oven.

5. 5

   Heat butter, brown flour, strain gravy, add minced olives, and boil for 15 minutes.

6. 6

   Dish grenadins in a ring, pour gravy and olives in the center.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 9. The excerpt below is the record exactly as published.

BEEF GRENADINS WITH OLIVES (Entree). 2 lbs. rump steak, 1 inch thick 1 carrot 1 onion 1 stalk of celery, or ^ teaspoonful celery seed i teaspoonful pepper 1^ dozen Spanish olives lb. fat bacon 1 turnip A bunch of sweet herbs ^ teaspoonful salt I oz. butter ^ oz. flour

Cook this with the app: pantry check, scaling, and the assistant.