Beef Olives, or Beef Rolls

Ingredients

• thin slices from cold roast beef
• one tablespoonful of the chopped mixture
• salt
• pepper
• herbs
• one fourth as much cracker crumbs
• two tablespoonfuls of flour
• one pint of hot water

Method

1. 1

   Cut beef into slices, chop trimmings, season, and mix with cracker crumbs.

2. 2

   Spread on slices, roll, and tie.

3. 3

   Dredge with salt, pepper, and flour, fry brown, then make gravy with remaining fat and flour, adding hot water.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 160. The excerpt below is the record exactly as published.

two tablespoonfuls of flour ^ and stir till dark brown. Strain the liquor in which the bones were boiled, and add it gradually to the butter and flour. Add more salt if needed, one tablespoonful of lemon juice ^ two tablespoonfuls of Worcestershire sauce, and the pieces of meat. Simmer fifteen minutes ; add six or eight mush- rooms, and a glass of claret,, if 3^ou like, or the juice of a sour orange. Serve very hot on slices of fried bread, and gar- nish with fried bread and parsley. Or serve canned peas in the centre, with the meat on toast around the edge. Beef Olives, or Beef Rolls. i • Cut thin slices from cold roast beef, two and a half by four inches. Chop the trimmings and fat, allowing one 1 Olives is not an appropriate name, although in common use. The Boston Cook Book. 271 tablespoonf al of the chopped mixture for each slice. Sea- son higlily with salt^ pepper^ and herbs^ and mix with one fourth as much cracker crumbs as meat. Spread this on each shce, nearl}^ to the edge. Roll and tie. Dredge with salt^ pepper^ and flour ^ and fry brown in drippings or salt pork fat ; put in a stewpan, and make a brown gravy b}" adding two tablespoonfals of flour to the fat left in the pan, and when brown pour on one pint of hot water

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