Beef Olives
From My best 250 recipes, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 7. The excerpt below is the record exactly as published.
BEEF OLIVES Cut a very thin slice of round of beef in strips four inches long and two inches wide. Mix half a cupful of soft breadcrumbs, a tea- spoonful of salt, a tablespoonful of chopped pars- ley, a dash of pepper and a tablespoonful of melted butter. Put a thin layer of this over each 30 My Best 250 Recipes little piece of beef; roll and tie tightly. Heat four ounces of suet in a frying-pan; dust the rolls with flour, and brown them in the pan; then put them in a stewing-pan. Add two tablespoon- fuls of flour to the fat in the frying-pan; mix; add a pint of stock or water; when boiling add a teaspoonful of kitchen bouquet, a level tea- spoonful of salt, and strain it over the rolls. Cover and stew gently for an hour and a half. Wash and soak in boiling water a dozen stoned olives. Cut a piece of stale bread in a four-inch cube; dip it in milk or beaten egg, and plunge it in deep, hot fat, or you may toast it in the oven. Stand this in the middle of the platter. After removing the strings heap the beef "olives" around the crouton and strain the sauce over them. Arrange the "olives" in little piles at the ends of the dish. MOCK FILLET Remove the muscle from a good-sized flank steak and trim it in shape. Cover it with chopped parsley, then with chopped onion, and dust it lightly with pepper. Roll the steak lengthwise, tie it in three places, giving it the shape of a fillet. Put it in a pan with a cupful of chopped celery and onion mixed, a bay leaf and half a pint of stock or water, and a teaspoonful of salt. Bake for one hour in a quick oven, basting frequently. My Best 250 Recipes 31 When done dish and remove the strings. Rub together in the pan two tablespoonfuls of butter and two of flour ; add half a pint of strained toma- toes and a half a pint of stock, and stir constantly until smooth. Add a teaspoonful of Worcester- shire sauce, half a teaspoonful of salt, and strain it over the "fillet." Serve with potato croquettes and spinach. BRAIZED CALF'S LIVER Wash and scald a small calf's liver. Place it in a baking-pan, the bottom of which is well covered with chopped carrot, onion and half a cup- ful of chopped celery tops; add a quart of stock, a teaspoonful of salt and a saltspoonful of pep- per. Cover the pan and bake the liver in a moderate oven for two hours, basting once or twice. While the liver is baking cook in a separate pan two carrots cut in blocks; heat a can of tender peas, and boil carefully a pint of tender celery. Dish the liver, drain the water from the vegetables to the pan in which the liver was cooked; boil rapidly for ten minutes while you rub together two tablespoonfuls of butter and two of flour; add a pint of water from the pan, stir until boiling, and then add a teaspoonful of kitchen bouquet, a level teaspoonful of salt and a saltspoonful of pepper. Put piles of the mixed 32 My Best 250 Recipes vegetables at the ends of the platter, strain over the sauce and garnish the dish with triangular pieces of toast. Serve with macaroni or spa- ghetti a la Italienne. BEEF CHILLI CON-CANE Put six large sweet chillies in the oven until the skin cracks; peel them, remove the seeds and chop the flesh very fine. Cut one pound of beef from the round in cubes of half an inch. Put them in an iron saucepan ; add two tablespoonf uls of olive oil, cover the saucepan and stew in the oil for at least an hour. Then add the chilli, half a pint of thick, strained tomatoes, one large onion chopped fine, two cloves of garlic mashed, and a level teaspoonful of salt ; cover and stew gently for another hour. Serve with rice. MASKED CHOPS Have mutton chops neatly "Frenched ;" broil them for five minutes over a bright fire. Have ready four potatoes, boiled, mashed and nicely seasoned; heap them neatly on one side of the chops. Dip them in egg, then in breadcrumbs, and fry for about two minutes in deep, hot fat. Arrange the chops on the platter, surround them with nicely cooked and seasoned peas, and trim the bones with paper quills. My Best 25'o Recipes 33 CHOPPED STEAK Put two pounds of lean beef through a meat-chopper; add two level teaspoonfuls of salt and a saltspoonful of pepper; mix thoroughly and form into one large steak. Broil slowly over a clear fire or in a hot pan; cook on one side, then turn and cook on the other for about ten minutes. Dish on a heated plate, and put over it a tablespoonful of butter and a tablespoon- ful of chopped parsle
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