Beef Olives

Ingredients

• 2^ to 3 lbs. meat without bones
• 4 oz. chopped bacon
• 5 oz. breadcrumbs
• 4 oz. butter
• 2 oz. finely chopped onions
• 1 oz. salt
• 1 oz. flour
• A pinch of pepper

Method

1. 1

   Cut meat into 8 oz. slices, beat, and sprinkle with salt and pepper.

2. 2

   Fry breadcrumbs with butter, mix with chopped onion, and spread on meat slices with chopped bacon.

3. 3

   Roll and tie.

4. 4

   Dredge with flour, brown in butter, and add water to stew in gravy.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 39. The excerpt below is the record exactly as published.

i oz. flour and the remaining chopped Steinpilze. Boil up once more, put in the little meat rolls and let them warm through in the same for 2 minutes. Pour the sauce first into a mediumly-deep dish, then put the pieces of duck in the centre, round them the little meat rolls, and outside them a border of macaroni and little baked potatoes. Entenklein. (Duck Giblets.) Prepare in the same manner as Goose Giblets {see recipe, page 79). Ente in Oel6e. (Duck in Aspic) Prepare in the same manner as Goose in Aspic {see recipe, page 8o). Entenbraten. (Roast Duck.) Prepare in the same manner as Roast Goose {see reci^, page 78). ft" RINDFLEISCa (Beef.) Rinderbrast gerollt. (Rolled Breast of Beef.) For 6 Persons. Time of Preparation: 4 hours. 4 lbs. meat. | 2 quarts water. I oz. salt. Take out the bones, roll the meat, tie round with string and boil gently for 3 hours. Serve with horseradish sauce. The meat may also be served, cut into slices, on a flat dish with little heaps of various vegetables arranged round it. The vegetables, such as peas, beans, cauli- flower and also rice, or macaroni, should have been boiled in broth, either stock or water with Meat Extract dissolved in it Butter dissolved in some of this vegetable broth should then be poured over the vegetables. Ged&mpftos Rindfleisch. (Stewed Beef.) For 6 Persons. Time of Preparation : 4 hours. 3 lbs. breast of beef. | 2\ pints water. Soup herbs. Remove the bones and put them on to boil in 7\ pints water. When they have boiled for an hour, take them out and put into the water the soup herbs, cut up. <•# 84 Rindfleisch. and the meat, which has meanwhile been well beaten^ rolled together and tied up with string. Simmer for 3 hours. The broth must only just cover the meat. When the meat is ready, use the broth in preparation of any sauce that may be preferred. The dish may be garnished with little heaps of various vegetables. Bindersauerbraten. For 6 Persons, Time of Preparation : 3 hours. 2 to 3 lbs. meat. I tablespoonful German mustard. I tablespoonful chopped onions. I leaf of sage. \ teaspoonful chopped thyme. 3 oz. butter. A pinch of ground pepper. A pinch of salt. \ pint water in which \ tea- spoonful Meat Extract is dissolved. 2 oz. grated Pfefferkuchen or I oz. flour, to thicken the sauce. \ pint Tarragon vinegar. Mix all the ingredients, with the exception of the Pfefferkuchen, to a sauce the consistency of puree. Place the meat in a small earthenware jar, pour the sauce over it and tie down. Stand in a cool place for 3 or 4 days, turning daily. On the fourth day, braise the meat in a saucepan with 3 oz. butter. The sauce in which it has lain is added gradually and the grated Pfefferkuchen strewn over on serving. It is an improvement if red wine be taken instead of vinegar. . The meat can also be larded before being placed in the sour mixture. For 6 Persons, 3 lbs. meat. 1 oz. bacon. 2 oz. onions. Soup herbs. Rindepsohmorfleisch. Time of Preparation : 3 to 3I hours. \ oz. salt. 4 oz. butter or dripping. A piece of dry crust. I oz. flour. A little spice. Beef. 85. Beat the meat well and tie it together. Cut the bacon into thin strips, sprinkle with pepper and salt, and lard the meat with it. Rub the meat with the salt and dredge a little floui^ over it. Brown the butter or fat in a deep baking-pan, put into it the meat and let it get brown on all sides. Then add the onion, soup herbs, etc., and enoufi^h water for the lowef half of the meat to be always standing in a thickish gravy. When the meat is done, take it out) removing the string, and prepare the sauce. If it is not yet thick enough, add a little flour, then strain through a sieve. A gill of sour cream, of of butter-milk in which a little flour has been smoothly mixed, may be added as an improvement. A further improvement is the addition of 3 tablespoonsful of red wine. Rindersohmorbrateii mit Oemttse. For 6 Persons* Time of Preparation : 3^ hours. ^ to 3 lbs. meat. \ lb. spring carrots. 1 pickled cucumber. \ lb. potatoes. 2 oz. kidney beans. 4 heads of Kohlrabi with the green. 6 oz. cauliflower, or asparagus, or Brussels sprouts, or mushrooms. 6 or 8 oz. butter or dripping. More butter or dripping must be taken than usual, as the vegetables absorb a large amount of it. The meat is cooked according to previous recipe and the vegetables added gradually, first those that require the longest time to cook. Use whatever vegetables are in season — in winter, those in tins or bottles. In the last 5 minutes, add the pickled cucumbers, cut into slices. If chopped mushrooms are added, they also must only stew 5 minutes. The appearance of the dish is improved if some of the vegetables are cooked separately in water with salt. To serve, cut the meat into slices ; place them close together again, lay the vegetables round in little heap.«, and pour over the sauce. Then place the vegetable s> 86 Rindfleisch. cooked in water, on the top of the meat and surround all by a border of macaroni. A few stuffed tomatoe3 among the vegetables improve the appearance of the dish. The Same, without Soup Herbs. In the last half-hour add to the gravy the meat is cooking in, 4 oz. mushrooms, 2 teaspoonsful chopped onions, and i gill sour cream. Instead of these, 2 oz. chopped onions and i tea^ spoonful pounded carraway seeds may be substituted, or fresh or pickled cucumbers. The cucumbers must be peeled, the seeds extracted and cut into slices, which are cooked in the gravy for half an hour, with a little sugar, I oeaspoonful German mustard and a little vinegar. Binderroulade. (Beef Olives.) For 6 Persons. Time of Preparation : 3 hours. 2^ to 3 lbs. meat without bones. 4 oz. chopped bacon. 5 oz. breadcrumbs (German bread, if possible). 4 oz. butter. 2 oz. finely chopped onions.. \ oz. salt. I oz. flour. A pinch of pepper

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