Olives de Rceuf (Beef Olives)

Ingredients

• 1^ to H lb. of fillet of beef or rump steak
• 1 egg
• 2 oz. fresh bread-crumbs
• H oz. beef suet
• ^ oz. chopped ham
• 1 teaspoonful chopped parsley
• £ teaspoonful aromatic spice
• a pinch of poiodered street herbs
• teaspoonful fimely -grated lemon-rind
• salt and pepper
• f pint brown sauce

Method

1. 1

   Free the meat from skin and fat, cut into slices, and flatten with a cutlet-bat.

2. 2

   Prepare stuffing by mixing bread-crumbs, suet, ham, parsley, herbs, lemon-rind, and spice, moisten with beaten egg.

3. 3

   Season meat slices, spread stuffing, roll up, and tie with string.

4. 4

   Heat sauce in a pan, add rolls, cover, and stew for 40-45 minutes.

5. 5

   Remove strings, serve on mashed potatoes, and garnish with spinach or braised onions.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 235. The excerpt below is the record exactly as published.

Olives de Rceuf {Beef Olives). — 1^ to H lb. of fillet of beef or rump steak {cut thick), 1 egg, 2 oz. fresh bread-crumbs, H oz. beef suet, chopped finely, ^ oz. chopped ham, 1 teaspoonful chopped parsley, £ teaspoonful aromatic spice, a pinch of poiodered street herbs, \ teaspoonful fimely -grated lemon-rind, salt and pepper, f pint brown sauce

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