Beef Olives

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

For the Beef Olives

slices half an inch thick, and four square ↝ Beef, ground, raw [Ground beef]

For the forcemeat

crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
shalot ↝ Shallots, raw [Vegetables and Vegetable Products]
a little suet or fat ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For stewing

some gravy made of the beef bones, or the gravy of the meat ↝ Gravy, NFS [Dips, gravies, other sauces]
a spoonful or two of water ↝ Water, tap [Tap water]

Instructions (6)

Cut slices of beef half an inch thick and four square.
Lay on them a forcemeat of crumbs of bread, minced shallot, a little suet or fat, pepper, and salt.
Roll the slices and fasten them with a small skewer.
Put them into a stewpan with some gravy (made of the beef bones, or the gravy of the meat) and a spoonful or two of water.
Stew them till tender.
Fresh meat will also do.

Original Text

To dress Cold Beef that has not been done enough, called Beef Olives.

Cut slices half an inch thick, and four square: lay on them a forcemeat of crumbs of bread, shalot, a little suet or fat, pepper, and salt. Roll them, 39and fasten with a small skewer. Put them into a stewpan, with some gravy made of the beef bones, or the gravy of the meat, and a spoonful or two of water, and stew them till tender. Fresh meat will do.

Notes

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