Beef Olives
From Entrees made easy, 1905
Can be eaten cold; coat with brown glaze before serving.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 14. The excerpt below is the record exactly as published.
Beef Olives (Hot or Cold). Cut slices of beef either from the lean part of the shin or from the silver side (if the former it should be hung for a few days), about 1| to 2 inches broad ; sprinkle each of the strips with either minced ham, bacon or veal stuffing flavoured with 2 or 3 drops of anchovy, season with pepper and salt, roll up tightly, and fasten securely both ends with a piece of thread, which must of course be taken away before they are served. Lay the olives in a shallow stewpan, 50 CASSEROLES, STEWS, ETC. cover with clear brown gravy or stock, and cook gently for half an hour or more. Lift them out, add a teaspoonful of Lemco
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Cook this with the app: pantry check, scaling, and the assistant.