Beef Olives

Ingredients

• 1 lb. steak (cut thin)
• 0.5 teaspoonful salt
• 1 egg
• 3 tablespoonfuls breadcrumbs
• 0.5 teaspoonful pepper
• 2 teaspoonfuls Worcester sauce
• 2 oz. bacon
• 0.5 oz. flour
• 1 pint stock or water

Method

1. 1

   Flatten the steak; cut it into strips about 3 inches wide.

2. 2

   Mince the bacon, mix it with breadcrumbs, salt, and pepper.

3. 3

   Beat the egg, stir half into the mixture; spread some of the seasoning on each strip of beef.

4. 4

   Roll the pieces up, tie each with string.

5. 5

   Dip the rolls into the remainder of the egg, pack tightly in a stewpan.

6. 6

   Add stock or water, cover, and simmer for about 1.5 hours.

7. 7

   When cooked, take them from the pan; mix flour with a little cold water or stock; stir with a teaspoonful of browning into the gravy.

8. 8

   Let it boil for 2 or 3 minutes, then add Worcester sauce.

9. 9

   Remove string, arrange on a dish, and pour gravy around.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 12. The excerpt below is the record exactly as published.

BEEF OLIVES. I lb. steak (cut thin) ^ teaspoonful salt. I egg. 3 tablespoonfuls breadcrumbs ^ teaspoonful pepper. 2 teaspoon fu Is Worcester sauce 2 oz. bacon ^ oz. flour. I pint stock or water

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