Beef Olives

Ingredients

• 1 lb. cut into strips
• 2 oz.
• 1 oz. (chopped)
• 1 dessertspoonful (chopped)
• 1 dessertspoonful (chopped)
• 1 teaspoonful.
• to bind
• 1 oz.
• 1 pint (warm)
• 1 dessertspoonful.

Method

1. 1

   Flatten the pieces of meat, spread forcemeat on each, roll up, and tie with string.

2. 2

   Fry the olives in melted butter until brown.

3. 3

   Pour over the stock, simmer gently for one and a half hours, thicken with flour, add catsup and seasoning, and serve with mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 26. The excerpt below is the record exactly as published.

Beef Olives. o Beef steak Bread crumbs .. Suet Parsley Thyme Lemon rind Egg or milk ^ Pepper and salt Butter Stock (brown) . . . Flour Catsup 1 lb. cut into strips I in. thick, 2 ins. wide, and 4 ins. long. 2 oz. I oz. (chopped). I dessertspoonful (chopped). ^ teaspoonful. a little grated, to bind, to taste. I oz. I pint (warm). I dessertspoonful.

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