Beef Olives

Ingredients

• one pint of water
• Cut rump steaks into strips... tie with a thread
• Sprinkle with fine bread-crumbs
• pepper
• salt
• thyme
• Fry some onions in butter or fat
• some bay leaves
• dredge the gravy with some brown flour to thicken

Method

1. 1

   Cut rump steaks into strips three or four inches long, quarter of an inch thick.

2. 2

   Sprinkle with fine bread-crumbs, pepper, salt, thyme; roll up, tie with a thread.

3. 3

   Fry some onions in butter or fat; add to this one pint of water and some bay leaves.

4. 4

   Stew the beef gently for an hour.

5. 5

   Just before serving, remove the thread and dredge the gravy with some brown flour to thicken.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 5. The excerpt below is the record exactly as published.

BEEF OLIVES. (Mrs. Jackson's Recipe.) Cut rump steaks into strips three or four inches long, quarter of an inch thick. Sprinkle with fine bread-crumbs, pepper, salt, thyme; roll up, tie with a thread. Fry some onions in butter or fat ; add to this one pint of water and some bay leaves. Stew the beef gently for an hour. Just before serving, remove the thread and dredge the gravy with some brown flour to thicken

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