Beef Olives

Ingredients

• thin slices of steak
• a piece of Oxford, or Bologna sausage meat
• a very little flour
• some very good gravy or stock
• pepper and salt quant, suff.

Method

1. 1

   Cut thin slices of steak, place sausage meat at one end, roll tightly, and tie with thread.

2. 2

   Fry in hot butter until colored, then remove string.

3. 3

   Fry onions in butter until golden, add flour, herbs, mushroom trimmings, pepper, and salt, and moisten with gravy.

4. 4

   Let boil, strain, and simmer the olives in the sauce until done.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 236. The excerpt below is the record exactly as published.

Beef Olives Cut thin slices of steak two inches wide by six inchc> long, put on each at one end a piece of Oxford, or Bologna sausage meat the size of a pigeon's Qg^ ; roll up each olive tightly and neatly, and tie it up with a piece of thread. Fry them in hot butter until they begin to take colour, then take them out, lemove the string from each olive, and lay them by. Fry some onions a gold colour in but- ter, add a very little flour, sweet herbs, a few mushroom trimmings, pepper and salt quant, suff., and moisten with some very good gravy or stock

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