Beef Olives

Ingredients

• Divide the steak into thin slices
• two ounces of bread-crumbs
• two ounces of chopped suet
• a dessert-spoonful of chopped parsley
• a small tea-spoonful of mixed marjoram and thyme
• a little pepper
• a little salt
• a little butter

Method

1. 1

   Roll thin slices of steak with forcemeat in the center, tie securely.

2. 2

   Fry in butter until browned, add stock or water to make gravy, cover, and stew gently for 2 hours.

3. 3

   Thicken gravy and serve over the olives with boiled haricot beans or cauliflower.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 253. The excerpt below is the record exactly as published.

Beef Olives. Sally Lunns. Treacle Tart, Potatoes. Dry Toast. Haricot Beans. Brown and White Bread Boiled Plum Pudding (mads and Butter. of fresli fruit). Milk Porridge. Cheese. Marketing. For the Bay.— Materials for a Salad (March 13th) ; a good-sized Vegetable Marrow ; about two pounds of tender Steak (January 1st) ; two or three slices of Bacon ; six ounces or more of Beef Suet for the boiled pudding ; a pound and a half of Plums ; Parsley ; Potatoes. For To-morrow.— A pair of plump young Fowls (June 29th) ; two additional sets of Giblets, if they can be procured ; it is not likely that these can be bought on Monday when they are to be used ; half a pound of Bacon ; a moderate¬ sized fresh Turbot (June 6th); picked Shrimps for sauce; a dozen fresh Herrings (August 25th); Potatoes for dinner and for a Salad; Vegetable Marrow ; Cocoa-nut or desiccated Cocoa-nut ; a pound of Plums for porridge ; Sardines ; a sour Apple and Gherkins wanted for the Russian Salad ; a Shoulder of Mutton for Monday. If the weather is hot this purchase should be deferred. Breakfast. — Baked Slips (January 7th) ; Haddock Pie (Note 1, September 4th) ; Sally Lunns (June 4th) ; Milk Porridge (June 13th). Luncheon. — Lamb, served yesterday; Salad (March 13tli); Treacle Tart (August 7th). Dinner. — Soup for the Shah, made of the liquor the leg of mutton was boiled in (September 17tli). Beef Olives. — Divide the steak into thin slices, about four inches long and three wide ; put a tea-spoonful of forcemeat in the middle of each piece, roll it, and tie it securely with twine. Put a little butter in a stewpan, and fry the olives, turn¬ ing them about, till they are equally browned all over. Pour upon them enough stock or water to make gravy, cover the pan, and stew very gently for two hours. Pour off the gravy, thicken it with brown thickening (January 6th), and add a wine-glassful of claret or a little ketchup, if liked, and let it boil up again. Bemove the twine, put the rolls in the centre of a hot dish, pour the gravy over them, place the boiled haricot beans round (June 20th), and serve very hot. If preferred, a large cauliflower can be boiled separately, and sprigs of the same can be placed round the meat instead of the beans. The forcemeat can be made with two ounces of bread-crumbs, two ounces of chopped suet, a dessert-spoonful of chopped parsley, a small tea¬ spoonful of mixed marjoram and thyme, and a little pepper

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