Olive Pie, Beef

Ingredients

• equal parts of suet
• equal parts of finely-grated bread-crumbs
• plenty of finely-minced parsley
• a little pepper
• salt
• grated nutmeg
• the well-beaten yolk of an egg
• half a pint of gravy
• a tablespoonful of ketchup
• a tablespoonful of wine

Method

1. 1

   Make a forcemeat with suet, bread-crumbs, parsley, pepper, salt, nutmeg, and egg yolk.

2. 2

   Cut beef fillet into slices, spread forcemeat, roll up, and place in a pie-dish.

3. 3

   Pour gravy over, cover with crust, and bake in a moderate oven for about 75 minutes.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1007. The excerpt below is the record exactly as published.

Olive Pie, Beef. — Make a good force- meat of equal parts of suet and finely-grated bread-crumbs, with plenty of finely-minced parsley, a little pepper, salt, and grated nut- meg, and the well -beaten yolk of an egg. Cut thin sUces four inches long and two wide from the inside of a fillet of beef. Spread a layer of the forcemeat upon each slice, and roll it up securely. Place the roUs side by side in a deep pie-dish, and pile them high in the centre. Pour haK a pint of gravy over them, line the edges of the dish with good crust, place a cover of the same on the top, and bake in a moderate oven. If it is wished the forcemeat can be omitted, and a small piece of fat put inside the rolls instead ; the meat will then require seasoning with pepper and salt. A table- spoonful of ketchup and a table-spoonful of wine

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