Beef Olives

Ingredients

• one pound and a half of beef
• two ounces of beef suet
• three ounces of bread crumbs
• one teaspoonful of chopped parsley
• a quarter of a teaspoonful of chopped thyme
• a quarter of a teaspoonful of chopped marjoram
• about half a teaspoonful of lemon rind
• as much as would cover a 3d. piece
• one egg
• one pint of brown sauce or stock

Method

1. 1

   Cut beef into slices, beat them out.

2. 2

   Chop trimmings and suet finely.

3. 3

   Sift bread crumbs, chop parsley, thyme, and marjoram.

4. 4

   Mix all with beef, add grated lemon rind, nutmeg, salt, pepper, and egg.

5. 5

   Form into pieces, roll beef around stuffing, tie with twine.

6. 6

   Place in a stewpan with brown sauce, stew gently for 45 minutes.

7. 7

   Serve on a hot dish with sauce around the edge.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 30. The excerpt below is the record exactly as published.

Beef Olives. 73 ENTREES. Lesson No. 8. BEEF OLIVES. Average cost of " Beef Olives." INGREDIENTS. s. d. r\ lb. of beef or rump steak, or the fillet ) of beef J 2 0 2 oz. of beef suet o 1} 3 oz. of bread crumbs o o\ 1 teaspoonful of chopped parsley o o\ J of a teaspoonful of chopped thyme and I ^ marjoram ) ° °* A little grated lemon rind and nutmeg . . ) x Salt and pepper j ° °* 1 egg o 1 1 pint of brown sauce or stock i 2 3 6 Time required, about one hour. Now we will show you how to make Beef Olives. 1. We take one pottnd and a half of beef ox rump steaky cr the fillet of beef and put it on a board. 2. We cut the beef in slices about half an inch in thick- ness and four inches in length, and beat them out with a wet cutlet bat. N.B. — We should be careful that all the slices ars of the same size. 3. We take the trimmings that remain, chop them up very finely, and put them in a basin. 4. We take tzvo ounces of beef suety and put it on a board. 5. We take a knife and cut away all the skin, and chop the suet up very finely. 6. We stand a wire sieve over a piece of paper. 7. We take some crumb of bread and rub it through thu sieve. (There should be three ounces of bread crumbs.) 8. We take a little parsley and chop it up finely. (There should be one teaspoonful of chopped parsley) 74 National Training School for Cookery. 9. We take a little thyme and marjoram and chop them up finely. (There should be about a quarter of a teaspoonful of chopped thyme and marjoram?) 10. We add all these things (i.e., suet, bread crumbs^ parsley, thyme, and marjorain) to the chopped beef in the basin. 11. We also grate about half a teaspoonful of lemon rind, and nutmeg (as much as would cover a 3d. piece) into the basin. 12. We season it with pepper and salt according to taste, and add one egg

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