Olives, Beef

Ingredients

• a couple of pounds of rump-steak
• a nice forcemeat made of bread-crumbs, suet, parsley, herbs, egg, and plenty of pepper and salt
• an egg
• bread-crumbs

Method

1. 1

   Cut steak into thin slices, place forcemeat on each, roll tightly, secure, dip in egg and bread-crumbs, fry until browned, then stew in stock for about 30 minutes.

2. 2

   Thicken gravy before 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.

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 will improve the gravy. Time, about an hour and a quarter to bake the pie. Pro- bable cost, 3s. 6d. Sufficient for six persons. Olive Pie, Veal. — Line the edges of a pie-dish with good puff-paste. Cut two pounds of the fillet of veal into thin sUces a quarter of an inch thick, four inches long, and two wide. Make a forcemeat with four ounces of minced veal, four ounces of finely-shred suet, four ounces of grated bread-crumbs, three table-spoonfuls of chopped parsley, a tea-spoon- ful of mixed sweet herbs, four drachms of salt, two drachms of pepper, two drachms of pow- dered mace, two drachms of grated lemon-rind, and the well-beaten yolks of two eggs. Season the shoes of veal with a httle pepper and salt, place a slice of fat bacon upon each, and a httle of the forcemeat, and roll them up neatly and securely. Make the forcemeat which remains into balls. Place these amongst the oUves in a pie-dish, pour half a pint of nicely-seasoned gravy over them, line the edges of the dish with a good crust, place a cover of the same over the top, brush the pie with beaten egg, and bake in a good oven. The addition of a table- spoonful of lemon- juice and a glass of sherry, or a few sHced mushrooms, would greatly im- prove the gravy. This pie is good either cold or hot. Time, an hour and a half to bake. OLI (465) OLL Probable cost, 4s. 6d. Sufficient for five or six persons. Olive Sauce, for Ducks, Fowls, Beef- steaks, &C. — Take four ounces of fine olives. Remove the stones by cutting the fruit round and round in ribbons, in the same way that apples are pared. By this means they will be the same shape when done that they were at first. Throw them into boiling water for three or four minutes, then drain them, and put them into cold water to soak until the salt taste is extracted. Drain them, and simmer them gently in three-quarters of a pint of good brown gravy. Serve very hot. A cut lemon should be sent to table with this sauce, so that a little of the juice may be squeezed in if the addition is approved. Time to simmer, half an hour. Probable cost, Is. Sufficient for eight or nine persons. Oliver's Biscuits-— Put two ounces of fresh butter into a saucepan with a quarter of a pint of milk, and stir over a gentle fire until the butter is melted. Add a pinch of salt and a dessert-spoonful of yeast, then mix in very smoothly three-quarters of a pound of fine flour. Knead the mixture well, wrap it in a warmed cloth, put it into a bowl, and place it on a warm hearth for a quarter of an hour. Poll it out eight or nine times, leaving it at last a quarter of an inch thick. Stamp it into biscuits, with an ordinary cutter, prick these well with a fork, and bake them upon tins, in a moderate oven, until the biscuits are lightly browned, say for about half an hour. Probable cost, 4d. Olives. — Olives are the fruit of the olive- tree, and are imported to this country from France, Spain, and Italy. The Italian olives are the most highly-esteemed. They are used for ' dessert, or handed round between the courses as a whet to the appetite, and also to clear the Olives (a la Reine). — Boil two pounds of mealy potatoes, and mix them very smoothly with six ounces of fine flour and two ounces of fresh butter. Roll the paste out, and stamp it into rounds a quarter of an inch thick and four inches in diameter. Put a small piece of cold roasted beef or veal in the middle of each round, moisten the edges with a little cold water, and draw the paste up into a ball. Fry the olives in hot fat until they are lightly browned all over, drain the fat from them, and serve on a hot dish. Send good brown gravy to table in a tureen. Time, about five minutes to fry the olives. Sufficient for six persons. Probable cost, 3s. 6d. Olives, Beef. — Cut a couple of pounds of rump-steak into very thin sHces, about foiir inches long and two inches broad. Have ready a nice forcemeat made of bread-crumbs, suet, parsley, herbs, egg, and plenty of pepper and salt

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