Beef Olives
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 41. The excerpt below is the record exactly as published.
Beef Olives. — Take H pounds of rump steak cut thin, trim and cut in several pieces, beating each to make them flat. Brush over each piece with beaten egg, sprinkle with chopped herbs and seasoning. Boll up the pieces of steak neatly, and skewer or bind with thread, and pack them tightly in a small saucepan. Cover them with 2 or 3 thin rashers of bacon, and barely cover with stock
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