Beef Olives

Ingredients

• Two pounds of rump steak
• 1 egg
• 1 tablespoon of minced savory herbs
• 1 pint of stock
• few thin slices of bacon
• 2 teaspoons of sauce
• pepper and salt
• a thickening of butter and flour

Method

1. 1

   Cut the steak in seven pieces.

2. 2

   Brown with egg and season with herbs and seasoning.

3. 3

   Put on each thin slice of bacon.

4. 4

   Roll the piece tightly and fasten with a skewer.

5. 5

   Put the stock in the rolls of meat, that will hold them.

6. 6

   Stew for two hours.

7. 7

   Take them out, remove the skewers, thicken the gravy with store sauce, boil up and serve.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 13. The excerpt below is the record exactly as published.

BEEF OLIVES. Two pounds of rump steak, 1 egg, 1 tablespoon of minced savory herbs, pepper and salt, 1 pint of stock, few thin slices Gia ; bacon, 2 teaspoons of sauce, a thickening of butter and flour. Cut the steak in seven pieces. Brown with egg and season with herbs and seasoning. ‘Put on each thin slice of bacon

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