Beef Olives
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost for steak, 1s. 3d. to 1s. 6d. per pound. Sufficient for six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 222. The excerpt below is the record exactly as published.
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
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