Beef Olives (fresh meat)

Ingredients

• 11 lbs. rumpsteak
• 1 egg
• 1 tablespoon minced parsley
• lemon thyme, or a thin layer of force-meat
• pepper and salt to taste
• 1 pint of stock
• two or three slices of bacon
• 2 tablespoons of port wine
• thickening of butter and flour

Method

1. 1

   Divide the steak into thin slices, brush with egg, and spread with veal forcemeat.

2. 2

   Roll tightly and secure with a skewer.

3. 3

   Place stock in a stew-pan, add the rolls, cover with bacon, and stew gently for two hours.

4. 4

   Remove skewers, thicken gravy with flour and butter, add port wine, boil, pour over meat, and serve hot.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 25. The excerpt below is the record exactly as published.

2 lbs. rumpsteak (two inches thick), a few thin slices of fat bacon, 1 calfs foot or part of a cow’s heel, 2 tablespoons of brandy, one carrot, one onion, pepper and salt, | pint water. Lay the slices of bacon on the beefsteak and put it into an earthenware stew-pot, lay at the side the calf’s foot or cow’s heel, a few sweet herbs, one small carrot cut into little pieces, one onion cut in slices, the brandy, water, pepper and salt. Put the lid on the jar and place in a moderate oven. Stew for three hours or more, turning the jar round occasionally. When done skim off the fat and take away the bacon and calfs foot. Serve with the gravy and vegetables round. Beef Olives (fresh meat). — ii lbs. rumpsteak, 1 egg, 1 table- spoon minced parsley and lemon thyme, or a thin layer of force- meat, pepper and salt to taste, 1 pint of stock, two or three slices of bacon, 2 tablespoons of port wine

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