Beef Olives

Ingredients

• 1j lbs. beef steak
• 1 pint boiling stock or water
• 1 dessertspoonful flour
• Forcemeat

Method

1. 1

   Cut the meat into slices about 0.5 inch thick and 4 inches long, beat them flat with a chopper or rolling pin dipped in water, and if there are any trimmings from the meat chop them finely, and mix them with the forcemeat.

2. 2

   Put a little piece of forcemeat on the end of each slice of beef, roll them up and tie each one with cotton.

3. 3

   Place them upright in a stewpan, pour the boiling gravy over, cover closely, and simmer gently 1 hour, or until quite tender; then take the olives out, remove the cotton, and arrange them on a hot dish; thicken the gravy with the flour, stir until it boils, let it boil 3 or 4 minutes, season to taste, colour with a little browning, and strain it over them.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 39. The excerpt below is the record exactly as published.

BEEF OLIVES. Ingredients : — lj lbs. beef steak. 1 pint boiling stock or water. 1 dessertspoonful flour. Forcemeat

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