Beef Olives

Ingredients

• Sliced pot roast.
• Pepper.
• Bread crumbs.
• Parsley.
• Grated onion.
• Butter.
• Salt.
• Gravy, or bouillon cube.

Method

1. 1

   Cut thin slices of beef from a pot roast and spread each with a little dressing made from soft bread crumbs, seasoned with a little grated onion, salt, pepper, and chopped parsley moistened with melted butter.

2. 2

   Roll up, fasten with a wooden toothpick and put in casserole or baking dish.

3. 3

   Cover with a sauce made from left over gravy, stock or a bouillon cube dissolved in hot water and slightly thickened.

4. 4

   Let simmer slowly on top of stove or in a moderate oven for 34 of an hour.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 97. The excerpt below is the record exactly as published.

BEEF OLIVES. Sliced pot roast. Pepper. Bread crumbs. Parsley. Grated onion. Butter. Salt. Gravy, or bouillon cube.

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