Beef Olives Roll

Ingredients

• Cut a very thin slice of round of beef
• Mix half a cup of soft breadcrumbs
• a teaspoon of salt
• a tablespoon of chopped parsley
• a tablespoon of melted butter
• Heat four ounces of suet
• Add two tablespoons of flour
• add a pint of stock or water

Method

1. 1

   Cut a very thin slice of round of beef in strip four inches long and two inches wide.

2. 2

   Mix half a cup of soft breadcrumbs, a teaspoon of salt, a tablespoon of chopped parsley, a dash of pepper and a tablespoon of melted butter.

3. 3

   Put a thin layer of this over each little piece of beef; roll and tie tightly.

4. 4

   Heat four ounces of suet in a frying-pan; dust the rolls with flour, and brown them all over in the pan; then put them in a stewing pan.

5. 5

   Add two tablespoons of flour to the fat in the frying-pan; mix; add a pint of stock or water; when boiling add a teaspoon of salt, and strain it over the rolls.

6. 6

   Cover and stew gently for an hour and a half.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 152. The excerpt below is the record exactly as published.

Beef Olives Roll Cut a very thin slice of round of beef in strip four inches long and two inches wide. Mix half a cup of soft breadcrumbs, a teaspoon of salt, a tablespoon of chopped parsley, a dash of pepper and a tablespoon of melted butter. Put a thin layer of this over each little piece of beef; roll and tie tightly. Heat four ounces of suet in a frying-pan; dust the rolls with flour, and brown them all over in the pan ; then put them in a stewing pan. Add two tablespoons of flour to the fat in the frying-pan; mix; add a pint of stock or water

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