Beef Olives

Ingredients

• 2 lbs. Rump Steak
• ½ lb. Veal Seasoning
• 12 Peppercorns
• 1 pint Stock
• 1 Onion
• 1 Carrot

Method

1. 1

   Cut steak into thin slices, shape seasoning into small corks, roll in each slice of steak, thread on a skewer, and lay in a saucepan.

2. 2

   Pour in stock, add peppercorns and vegetables, bring to boil, and simmer gently for one hour and a half.

3. 3

   Place olives on a hot dish, remove skewers, boil up gravy, season, and pour around.

4. 4

   Serve hot.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 203. The excerpt below is the record exactly as published.

BEEP OLIVES. 2 lbs. Rump Steak . . . . \Qd. \ lb. Veal Seasoning ..-.•. 2d. 12 Peppercorns . . .■ . .-^ I pint Stock . . . .■ -Ill 1 Onion T 2*- 1 Carrot

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