Beef Olives

Ingredients

• One and one-half pounds of round steak
• four tablespoonfuls of bread crumbs
• one dessert spoonful of parsley
• one egg
• one ounce of butter
• one dessert spoonful of mushroom catsup
• one dessert spoonful of Harvey's sauce
• one-half ounce of flour
• six drops of caramel
• one-half pint of second stock
• one teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Wash and chop parsley, mix with bread crumbs, egg, salt, and pepper.

2. 2

   Trim fat from steak, cut into squares, fill with mixture, roll, and tie.

3. 3

   Brown in butter, then mix flour with stock and add catsup, caramel, and sauce.

4. 4

   Pour over rolls, simmer for 1.5 hours, serve with gravy.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 37. The excerpt below is the record exactly as published.

Beef Olives. — One and one-half pounds of round steak, four tablespoonfuls of bread crumbs, one dessert spoonful of parsley, one egg, one ounce of butter, one dessert spoonful of mushroom catsup, one dessert spoon- .ful of Harvey's sauce, one-half ounce of flour, six drops of caramel, one-half pint of second stock, one teaspoon- ful of salt, one-half teaspoonful of p)epper. Put the sprigs of parsley into cold water, wash it well, picking the stalk from it, and then dry thoroughly by wrapping it in a towel and wringing the water therefrom. Place it upon a board, chop very finely, and mix with it the bread crumbs. Drop into this the egg, seasoning all with the pepper and salt, and mix the whole well to- gether. The fat must now be trimmed from the steak and cut into little pieces, and the steak itself cut into squares, four inches in size. Into each of the pieces of steak, put an equal part of the fat and bread crumb dressing, make them into rolls and tie argund them a piece of twine. • Heat the butter now in a saucepan, and brown the rolls therein. While the rolls are browning, put the flour into d 82 ENTREMETS. bowl and make it smooth with a tablespoonful of stock, and when smooth add to it the catsup, caramel and Har- vey's sauce, after which the remaining stock should be put in cold, and pour all over the browned olive-rolls, stirring until the liquid boils. When boiling, skim, and then covering the saucepan, allow the whole to simmer slowly for an hour and a half. At the end of this time take up the olives, and cutting the strings therefrom, pour over them the gravy from the pan. FrioassSe of Sweet-Breads. — one pair of sweet-breads, two ounces of butter, one-half ounce of flour, one egg, two tablespoonfuls of cream, one teacup- ful of white stock, one dessert spoonful of chopped parsr ley, one saltspoonful of grated nutmeg, one-half teaspoon- ful of salt, one-half teaspoonful of pepper

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