Beef Olives
From Sea Cookery, 1911
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 54. The excerpt below is the record exactly as published.
BEEF OLIVES. 2 lbs. steak \ lb. fat bacon 4 tablespoonfuls bread crumbs J teaspoonful marjoram pinch of thyme i teaspoonful chopped parsley pepper salt pinch of cayenne 8 olives
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