Beef Olives
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 33. The excerpt below is the record exactly as published.
Beef Olives To make beef olives you need a thinly-cut and tender steak. Cut into pieces about two inches square, then chop very fine the trim- mings with parsley, mixed herbs, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.