Beef Olives, (Au Eoi)

Ingredients

• two pounds of beef
• a spoonful of mushroom
• a spoonful of parsley
• a spoonful of chopped onion
• two pounds of boiled potatoes
• a quarter of a pint of cream
• the yolks of two eggs
• a spoonful of flour

Method

1. 1

   Prepare beef slices, beat to tenderize, and lay vegetables on top.

2. 2

   Mash potatoes and mix with cream, egg yolks, and flour.

3. 3

   Spread over olives, roll, tie, and fry or bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 222. The excerpt below is the record exactly as published.

Two pounds of beef Avill be found sufficient for three or four persons. Beef, Minced, Boiled.— Mince very fine three or four small onions, wdth a little thyme, parsley, chives, and tarragon, and put them into a stewpan, with an ounce of butter, over a gentle fire, until partially cooked. Mix with them haK a table-spoonful of flom', and let them become brown. Add pepper, salt, half a glass of white wine, and a glass of stock. When the onions and spices are quite ready, put them into the pan with a sufficient quantity of cold beef fineh' minced, and allow it to simmer at a gentle heat for half an hour. Before sending to table, mix Avith it a spoonful of mustard. Beef, Miroton of.— Put three ounces of butter into a frying-pan, with three onions, thinly sliced, and a pound of cold roast beef, under-cooked, if possible, and cut into small slices. Turn the meat constantly, so that it will be evenly browned on both sides. When of a nice colour, put in about haK a pint of good gravy, with salt and pepper to taste. Allow it to simmer a few minutes, but do not boil, or the meat will be shrunken and hard. Serve hot. This is a very nice and cheap dish. Probable cost, about 6d., without the beef. Beef Olives. — Cut two pounds of rump steak into thin slices, and beat well with a rolling-pin to make it tender. Lay o-\-er each a seasoning of chopped herbs, pepper, and salt ; roll up the pieces separately, and tie round with a narrow tape. Get a clean stewjjan, in which place one ounce of butter, half a pound of bacon, cut in thin slices, some chopped parsley, and enough stock to make gravy. Put the rolls of steak into the stewpan, pressing them closely together; cover with a piece of white paper, and stew gently from two to three hours. When sufficiently tender, thicken the gi'avy with a tea-spoonful of brown thickening, or half an ounce of butter rolled in flour, and servo. A few drops of mushroom ketchup, or Reading sauce, is considered bv some cooks to imi:)rove this dish. Probable " cost for steak, BEE ( 58 BEE Is. 3d. to Is. 6d. per pound. Sufficient for six persons. Beef Olives, (Au Eoi). — Take long, thin slices of beef, beat them till tender, and lay over them equal quantities of mushroom, parsley, and chopped onion. The vegetables must be carefully prepared ; a spoonful of each will be sufficient for six slices of meat. Mash two pounds of boiled potatoes. Mix a spoonful of flour to a quarter of a pint of cream, and the yolks of two eggs

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