Beef Olives

Ingredients

• some stale bread-crumbs
• an equal quantity of beef finely chopped
• some parsley
• thyme
• a little scraped ham
• a few chives
• a slice of onion
• some butter
• the yolk of an egg
• a tablespoonful of gravy

Method

1. 1

   Mix bread-crumbs, chopped beef, parsley, thyme, ham, chives, and onion.

2. 2

   Simmer in butter for ten minutes.

3. 3

   Cut underdone beef into slices, hack, and fill with the cooked mixture.

4. 4

   Tie and simmer in gravy for half an hour or bake until brown.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 43. The excerpt below is the record exactly as published.

Beef Oliyes are no novelty to the ear, but it is a novel thing to find them satisfactory to the palate. Take some stale bread-crumbs, an equal quantity of beef finely chopped, some parsley, and thyme ; a little scraped ham if you have it, a few chives, or a slice of onion, all chopped small as possible ; put some butter in a pan, and let this force-meat just simmer, not fry, in it for ten minutes. While this is cooking, cut some un- derdone oblong slices of beef about half an inch thick, hack it with a sharp knife on loth sides ; then mix the cooked force-meat with the yolk of an ^gg and a table- spoonful of grav

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