Beef Olives (Roulades de Boeuf)

Ingredients

• 1 lbs. beef (cut thin)
• 1 oz. butter or dripping
• 1 oz. flour
• | pt. stock
• I dessert-sp. mushroom ketchup
• Sausage meat or veal forcemeat
• Border of potatoes
• Grated horse-radish
• Parsley

Method

1. 1

   Wipe the meat with a damp cloth, remove the skin, and cut it into small oblong-shaped pieces.

2. 2

   Beat them out slightly.

3. 3

   Spread out the strips of meat, put a little sausage meat or veal forcemeat on the centre of each, and roll them up.

4. 4

   Tie with string and coat with flour.

5. 5

   Melt the dripping or butter in a stewpan, add the rolls, and brown on all sides.

6. 6

   Pour away the fat, add the stock and seasonings, bring to boil, skim, return the rolls, cover, and simmer until tender.

7. 7

   Serve on a hot plate with a border of potatoes and garnish with horse-radish and parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 339. The excerpt below is the record exactly as published.

Beef Olives (Roulades de Boeuf) 1 \ lbs. beef (cut thin). 1 oz. butter or dripping. 1 oz. flour. | pt. stock. I dessert-sp. mushroom ketchup. Seasoning. Sausage meat or veal forcemeat. Border of potatoes. Grated horse-radish. Parsley

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