Beef Olives

Ingredients

• 1 lb. fillet of beef
• 2 ozs. bread crumbs
• 1 oz. suet (chopped)
• 1 dessertspoonful parsley (chopped)
• 4 teaspoonful thyme
• 1 dessertspoonful catsup
• Lemon rind (grated), a little
• Pepper to taste
• Salt to taste
• 1 oz. butter
• ½ pint stock (warm)
• 1 dessertspoonful flour

Method

1. 1

   Cut the fillet of beef into strips very thin, 2 inches wide, 4 inches long.

2. 2

   Flatten the pieces of meat with the cutlet bat, spread a portion of the forcemeat on each piece, roll up, and tie with string or fasten with a small skewer.

3. 3

   Melt the butter in a stewpan; when quite hot put in the olives, fry them a nice brown.

4. 4

   Pour over them one pint of good flavoured stock.

5. 5

   Let them simmer gently for three-quarters of an hour.

6. 6

   Thicken with the flour, add catsup, and season with pepper and salt.

7. 7

   Serve round a pyramid of mashed potatoes, with the gravy poured round.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 19. The excerpt below is the record exactly as published.

BEEF OLIVES. I NGRE1 1 lb. fillet of beef 2 ozs. bread crumbs 1 oz. suet (chopped) 1 dessertspoonful parsley (chopped) 4 teaspoonful thyme 1 dessertspoonful catsup MET 5IENTS. Lemon rind (grated), a little Egg or milk, to bind Pepper and salt to taste 1 oz. butter | pint stock (warm) 1 dessertspoonful flour

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