Beef Olives

Ingredients

• Cut thin slices from cold roast beef, 2^ by 4 inches
• allowing I tablespoonfulof the chopped mixture for each slice
• Season highly with salt
• pepper
• herbs
• as much cracker crumbs as meat
• 2 table- spoonfuls of flour
• i pint of hot water

Method

1. 1

   Roll thin slices of beef with a mixture of chopped trimmings, seasonings, and cracker crumbs.

2. 2

   Tie and dredge with salt, pepper, and flour.

3. 3

   Fry until brown, then simmer in a stewpan with a gravy made from the pan drippings and hot water.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 19. The excerpt below is the record exactly as published.

Beef Olives. Cut thin slices from cold roast beef, 2^ by 4 inches. Chop the trimmings and fat, allow- ing I tablespoonfulof the chopped mixture for each slice. Season highly with salt, pepper, and herbs and mix with ^ as much cracker crumbs as meat. Spread this on each slice .nearly to the edge. Roll and tie. Dredge with salt, pepper and flour, and fry brown in drippings or salt pork fat ; put in a stewpan and make a brown gravy by adding 2 table- spoonfuls of flour to the fat left in the pan and when brown pour on i pint of hot water

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