Beef Olives

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (15)
Beef Olives
Braising
Serving
Instructions (13)
  1. Cut slices of beef 1/2in. thick by 11/2in. to 2in. wide, and from 3in. to 31/2in. long.
  2. Spread each slice neatly on one side with a nice veal stuffing, to which you have added either a boned and minced anchovy, or a few drops of essence of anchovy.
  3. Roll it up tightly, and tie it into shape with a piece of thread at both ends (this must, of course, be removed before serving).
  4. Place an ounce or so of clarified dripping in a stewpan.
  5. Lay in this 1oz. or 2oz. each of thinly sliced onions, carrot, turnip, and, if at hand, mushrooms (the stems and peelings will do for this), and then the beef olives.
  6. Add a due seasoning of salt, pepper, &c.
  7. Toss all this over a clear fire till lightly coloured and stiffened (this is the meaning of the French term revenir).
  8. Add good stock to about half the depth.
  9. Cover with a buttered paper, and cover down the pan closely.
  10. Let this all braise gently in the oven, basting the olives now and again with their own liquor.
  11. Cook for one and a quarter hours' to one and a half hours' very gentle cooking.
  12. When tender, lift them out carefully, and dish in a pile.
  13. Serve with rich brown espagnole or tomato sauce round and over them as you please.
Original Text · last edited 4 days ago
Beef Olives.—For these cut slices of beef ½in. thick by 1½in. to 2in. wide, and from 3in. to 3½in. long; spread each of these neatly on one side with a nice veal stuffing, to which you have added either a boned and minced anchovy, or a few drops of essence of anchovy, then roll it up tightly, and tie it into shape with a piece of thread at both ends (this must, of course, be removed before serving). Now place an ounce or so of clarified dripping in a stew- pan, and lay in this 1oz. or 2oz. each of thinly sliced onions, carrot, turnip, and, if at hand, mushrooms (the stems and peelings will do for this), and then the beef olives, with a due seasoning of salt, pepper, &c Toss all this over a clear fire till lightly coloured and stiffened (this is the meaning of the French term revenir), then add good stock to about half the depth, cover with a buttered paper, and cover down the pan closely; let this all braise gently in the oven, basting the olives now and again with their own liquor. They will take from one and a quarter hours' to one and a half hours' very gentle cooking. When tender, lift them out carefully, and dish in a pile, serving rich brown espagnole or tomato sauce round and over them as you please. Almost any meat may be cooked thus, only varying the stuffing and sauce to taste.
Notes
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