Beef Olives

Ingredients

• One and one-half pound of round steak
• four table-spoonfuls of bread crumbs
• one dessert-spoonful of parsley
• one egg
• one ounce of butter
• one dessert-spoonful of mushroom catchup
• one dessert-spoonful of Harvey's sauce
• one half ounce of flour
• six drops of caramel
• one half pint of second stock
• one tea-spoonful of salt
• one half tea-spoonful of pepper

Method

1. 1

   Wash and chop parsley, mix with bread crumbs, add egg, salt, and pepper.

2. 2

   Trim fat from steak, cut into squares, fill with fat and bread-crumb mixture, roll, and tie with twine.

3. 3

   Brown rolls in butter, then prepare sauce with flour, catchup, caramel, and stock.

4. 4

   Pour over browned rolls, simmer for an hour and a half, then serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 65. The excerpt below is the record exactly as published.

Beef Olives. — One and one-half pound of round steak, four table-spoonfuls of bread crumbs, one dessert-spoonful of parsley, one egg, one ounce of butter, one dessert-spoonful of mushroom catchup, one dessert-spoonful of Harvey's sauce, one half ounce of flour, six drops of caramel, one half pint of second stock, one tea-spoonful of salt, one half tea-spoouf ul of pepper. Put the sprigs of parsley into cold water, wash it well, picking the stalk from it, and then dry thoroughly by wrap- ping it in a towel and wringing the water therefrom. Place it upon a board, chop very finely, and mix with it the bread crumbs. Drop into this the egg, seasoning all with the pepper and salt, and mix the whole well together. The fat must now be trimmed from the steak and cut into little pieces, and the steak itself cut into squares four inches in size. Into each of the pieces of steak put an equal part of the fat and bread-crumb dressing; make them into rolls, and tie around them a piece of twine. Heat the butter now in a sauce-pan, and brown the rolls therein. While the rolls are browning, put the flour into a bowl, FRICASSEE OF SWEET-BREADS. 91 and make it smooth with a table-spoonful of stock; and when smooth add to it the catchup, caramel, and Harvey's sauce ; after which the remaining stock should be put in cold, and pour all over the browned olive-rolls, stirring until the liquid boils. "When boiling, skim, and then covering the sauce-pan, allow the whole to simmer slowly for an hour and a half. At the end of this time take up the olives, and cutting the strings therefrom, pour over them the gravy from the pan. Fricassee of Sweet-Breads. — One pair of sweet-breads, two ounces of butter, one half ounce of flour, one egg, two table-spoonfuls of cream, one tea-cupful of white stock, one dessert-spoonful of chopped parsley, one salt-spoonful of grated nutmeg, one half tea-spoonful of salt, one half salt- spoonful of pepper. Let the sweet-breads lie for an hour in iced water, pre- paratory to cooking ; at the end of which they should be put. into a sauce-pan, covered with cold water, and placed over the fire, where, when boiling, they should be left for five minutes. Take them then from the fire, and throw them into a basin of cold water to whiten; after which draw off the outer casing, and cut them into thin slices. Melt in a sauce-pan the butter, stir into it the flour, and add the stock ; when all must be stiiTed until it boils. Put into this the sliced sweet-breads, season all with the pepper and salt, adding the nutmeg; and covering the sauce-pan, let the whole simmer slowly for three quarters of an hour. Just before the sweet-breads are ready for serving, beat up the egg until very light, mix well with it the cream and chopped parsley, and moving the sauce-pan off the fire, stir this mixture in with the sweet -breads, and stir all together for two minutes, taking care that it does not boil. This should be served immediately, and very hot, that the eijors niay not get heavy. MEATS. Larded Sweet-Breads. — One pair of sweet-breads, two ounces of fat bacon, one half pint of stock, one half tea- spoonful of salt, one half tea-spoonful of pepper

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