Beef Olives

Ingredients

• 14 lbs. beef steak
• 1 teaspoonful minced parsley
• 1 teaspoonful salt
• ^ teaspoonful pepper
• 1 oz. flour
• 1 pint water or stock
• 2 tablespoonfuls bread crumbs
• 1 tablespoonful suet
• 1 small onion
• 1 egg
• 1 oz. butter
• A few grains cayenne

Method

1. 1

   Cut the meat into thin strips, beat these with a cutlet bat.

2. 2

   Mince the trimmings of the meat, and mix with bread crumbs, salt, pepper, suet, onion, parsley, and egg.

3. 3

   Spread mixture on each length of meat, roll up, and skewer.

4. 4

   Brown in hot butter, remove, add flour, then stock gradually.

5. 5

   Simmer slowly for hours.

6. 6

   Dish in a ring, season gravy, and strain over the dish.

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 OLIVES (Entree). 14 lbs. beef steak 1 teaspoonful minced parsley 1 teaspoonful salt ^ teaspoonful pepper 1 oz. flour I pint water or stock 2 tablespoonfuls bread crumbs 1 tablespoonful suet 1 small onion 1 egg 1 oz. butter A few grains cayenne

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