Beef Olives

Ingredients

• a pound and a quarter of rump Steak
• a sliced carrot
• about a pint and a half will be wanted

Method

1. 1

   Beat or hack the steak, cut into strips 2 inches wide and 6 inches long.

2. 2

   Spread with sausage meat, roll up, and tie with thread.

3. 3

   Place in a saucepan with carrot and herbs, cover with stock, and simmer gently for 3.5 to 4 hours.

4. 4

   Arrange on mashed potato, remove threads, thicken and strain stock, and pour around the rolls.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 116. The excerpt below is the record exactly as published.

Beef Olives. — Take a pound and a quarter of rump Steak, beat it well, or hack it with a very blunt knife on both sides. Cut it into thin strips two inches wide and six inches long. Spread them with sausage meat or forcemeat, roll them up, and tie each round with a thread. Put the rolls into a saucepan close together, with a sliced carrot, and a bunch of herbs, just cover them with stock (about a pint and a half ■will be wanted

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