Beef Olives

Ingredients

• Cut the beef into long thin steaks
• Prepare a forcemeat made of bread-crumbs
• a little grated lemon-peel
• nutmeg
• pepper
• salt
• a little cayenne
• a tablespoonful of mushroom catsup

Method

1. 1

   Cut the beef into long thin steaks.

2. 2

   Prepare a forcemeat with breadcrumbs, minced beef suet, chopped parsley, lemon-peel, nutmeg, pepper, and salt, binding it with beaten egg yolks.

3. 3

   Layer it over each steak, roll, and tie with thread.

4. 4

   Fry lightly in beef dripping, then stew in a pan with brown gravy, white wine, and cayenne, thickening with flour and butter.

5. 5

   Before serving, add mushroom catsup and garnish with pickles.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 169. The excerpt below is the record exactly as published.

Beef Olives. Cut the beef into long thin steaks. Prepare a forcemeat made of bread-crumbs, minced beef suet, chopped parsley, a little grated lemon-peel, nutmeg, pepper, and salt; bind it with the yolks of beaten eggs. Put a layer of it over each steak ; roll and tie them with a thread ; fry them lightly in "beef dripping; put them in a stew-pan with some good brown gravy, a ghiss of white Avine and a little cayenne, and thicken with a little flour and butter; cover the pan cdosely, and let them stew gently for an hour. Before serving, add a tablespoonful of mushroom catsup

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