Beef Olives

Ingredients

• One and a half pounds of beef
• cut in strips three inches wide
• and four long
• three table-spoonfuls of powdered cracker
• one teaspoonful of sage
• and savory
• one-fourth of a teaspoonful of pepper
• two teaspoonfuls of salt
• a quarter of a pound of pork

Method

1. 1

   Trim edges and fat from beef, season, and chop fine the trimmings and fat.

2. 2

   Mix with cracker, sage, savory, pepper, and salt.

3. 3

   Spread on beef strips, roll up, and tie with twine.

4. 4

   Roll in flour and fry brown in pork fat.

5. 5

   Place in a covered saucepan, make a sauce with remaining fat and flour, add boiling water, season, and pour over olives.

6. 6

   Cover and simmer for two hours, then serve with gravy.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 75. The excerpt below is the record exactly as published.

Beef Olives. One and a half pounds of beef, cut very thin. Trim ofT the edges and fat ; then cut in strips three inches wide and four long ; season well with salt and pepper. Chop fine the trimmings and the fat. Add three table -spoonfuls of powdered cracker, one teaspoonful of sage and savory, 164 MISS PARLOA'S NEW COOK BOOK. mixed, one-fourth of a teaspoonful of pepper and two tea- spoonfuls of salt. Mix very thoroughly and spread on the strips of beef. Roll them up, and tie with twine. When all are done, roll in flour. Fry brown a quarter of a pound of pork

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