Beef or Veal Olives

Ingredients

• Half an ounce flour
• Half an ounce dripping
• Half a pint stock
• Two tablespoonfuls bread crumbs
• One tablespoonful chopped suet
• One teaspoonful chopped parsley
• Pepper and salt
• Beaten egg or milk
• Pinch of powdered herbs

Method

1. 1

   Mix the crumbs, suet, parsley, herbs, pepper and salt in a basin, and add enough beaten egg or milk to bind them together.

2. 2

   Wipe the meat, and cut it into pieces about two by two and a half inches.

3. 3

   Place a little of the stuffing in each piece, roll up neatly, and tie into shape with a piece of thread.

4. 4

   Make the dripping smoking hot in a stewpan and brown the olives in it; then lift them onto a plate.

5. 5

   Fry the onion for a few seconds, add the flour, and fry these together till well browned.

6. 6

   Add the stock by degrees and a pinch of salt; bring to the boil, and skim well.

7. 7

   Season with pepper, return the olives to the pan, and simmer from one and a half to two hours.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 17. The excerpt below is the record exactly as published.

Beef or Veal Olives* Half an ounce flour. Half an ounce dripping. Half a pint stock. Stuffing. bread Two tablespoonfuls crumbs. One tablespoonful chopped suet. chopped One teaspoonful parsley. Pepper and salt. Beaten egg or milk. Pinch of powdered herbs

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