Beef Olives
From The profession of cookery, from a French point of view, 1894
These can be served as a main dish or appetizer.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 60. The excerpt below is the record exactly as published.
cold roast beef, from which she purposes to make " beef olives." She will first prepare a light forcemeat, bread-crumbs, suet, chopped parsley and herbs, an q^^^ to bind the whole, and pepper and salt ; a little fine sausage meat
Cook this with the app: pantry check, scaling, and the assistant.