Beef Olives

Ingredients

• I pt. of Stock
• lb. of Rump Steak or Fillet of Beef
• 2 oz. of Beef Suet
• 3 oz. of Bread-crumbs
• Teaspoonful of chopped Parsley
• Teaspoonful of chopped Thyme
• Teaspoonful of chopped Marjoram
• Lemon
• Nutmeg
• 1 Egg
• Salt
• Pepper

Method

1. 1

   Take the beef, cut into pieces, moisten with water, and pound.

2. 2

   Mince trimmings and mix with suet, breadcrumbs, parsley, thyme, marjoram, lemon rind, nutmeg, salt, and pepper.

3. 3

   Add egg and mix well.

4. 4

   Shape into rolls, place stuffing in beef, roll up, and tie.

5. 5

   Simmer in stock for 45 minutes.

6. 6

   Serve with sauce and vegetables.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 111. The excerpt below is the record exactly as published.

BEEF OLIVES. Ingredients. I pt. of Stock. lb. of Rump Steak or Fillet of Beef. 2 oz. of Beef Suet. 3 oz. of Bread-crumbs. Teaspoonful of chopped Parsley. Teaspoonful of chopped Thyme and Marjoram. Lemon. Nutmeg. 1 Egg. Salt. Pepper

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