Beef Olives

Ingredients

• 2 pounds of steak
• 3 tablespoons breadcrumbs
• 1 chopped onion
• 4 tablespoons Crisco
• 1 tablespoon chopped parsley
• 1 well beaten egg
• 2 tablespoons Crisco
• 1 tablespoon flour
• 2 cups water

Method

1. 1

   Cut steak into pieces 4.5 inches long and 2 inches wide.

2. 2

   Mix breadcrumbs, onion, Crisco, parsley, salt, pepper, and paprika.

3. 3

   Spread mixture on each piece of meat, roll up and tie with string.

4. 4

   Brown in Crisco, stir in flour, gradually add water, bring to boiling point and cook slowly for 1.5 hours.

5. 5

   Remove string and dish in a circle, season the gravy and strain over the meat.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 121. The excerpt below is the record exactly as published.

Beef Olives Braised Lettuce Stuffed Potatoes Beet Salad Cheese Relish Red Currant Cream Lady Fingers Coffee *Beef Olives—Cut 2 pounds of steak into pieces 414 inches long and 2 inches wide. Mix together in a basin 3 tablespoons breadcrumbs, 1 chopped onion, 4 tablespoons Crisco, 1 tablespoon chopped parsley, salt, pepper, and paprika to taste and 1 well beaten egg. Spread a little of this mixture on each piece of meat, roll up and tie with fine string. Melt 2 tablespoons Crisco in a pan, brown pieces of meat in it; stir in 1 table- spoon flour, gradually add 2 cups water

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