Beef Olives

Ingredients

• one and one-half pounds of round steak
• four tablespoonfuls of bread crumbs
• one dessert spoonful of parsley
• one egg
• one ounce of butter
• one dessert spoonful of mushroom catsup
• one dessert spoonful of Harvey's sauce
• one-half ounce of flour
• six drops of caramel
• one-half pint of second stock
• one teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Prepare parsley and mix with bread crumbs, egg, salt, and pepper.

2. 2

   Cut steak into squares, fill with mixture, roll, and tie.

3. 3

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

4. 4

   Simmer rolls in sauce for 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 36. The excerpt below is the record exactly as published.

one teaspoonful of salt, one-half teaspoonful of pepper, one ounce of butter, one-half ounce of flour, one-half pint of white stock. Remove the skin from the veal, chop it very finely' after which pound it weir in a mortar. Put into a bowl three-quarters of a pound of the bread crumbs, pour the milk oyer, and allow the crumbs to soak therein for ten minutes, then pouring the bread crumbs from the bowl into a towel, twist the ends of the towel in the hands and press from them as much of the milk as may be. Mix the bread crumbs with the pounded veal, season the mixture with the mace, pepper and nearly all o^ the salt, drop into it then the yolks of egg, and beat all to- gether with the finely chopped suet. < Roll the compound then into small balls, dipping each into the beaten whites of egg, and then into the remain' BEEF OLIVES. 8t ing bread crumbs, after which they must be thrown into hot clarified fat and fried for ten minutes. While the rissoles are frying, melt , the butter in a small saucepan, stir into it the flour, then, add ,by degrees the stock, stirring all until it boils, when it must be sea- soned with the salt and allowed to cook for two minutes. Drain the rissoles when fried upon a sheet of kitchen paper, and serve upon a hot platter with the sauce poured around. Beef Olives. — One and one-half pounds' of round steak, four tablespoonfuls of bread crumbs, one dessert spoonful of parsley, one egg, one ounce of butter, one dessert spoonful of mushroom catsup, one dessert spoon- ful of Harvey's sauce, one-half ounce of flour, six drops of caramel, one-half pint of second stock, one teaspoon- ful of salt, one-half teaspoonful of pepper

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