Veal or Beef Olives

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (11)

Olives

a slice of about an inch thick off the round of beef or fillet of veal ↝ Beef, round, top round, boneless, choice, raw [Beef Products]
half a Spanish onion ↝ Onions, raw [Vegetables and Vegetable Products]
a few sweet herbs
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
half a rasher of bacon ↝ Beef, bacon, cooked [Bacon]

For frying

one ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Sauce

half a teacupful of good meat juice ↝ Acerola juice, raw [Fruits and Fruit Juices]
a tablespoonful of white wine ↝ Wine, white [Wine]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (7)

Cut a slice of about an inch thick off the round of beef or fillet of veal, cut that into five or six pieces and flatten well with a knife.
Chop finely about half a Spanish onion, a few sweet herbs, and pepper and salt, and put a little of these on each piece of meat and cover with half a rasher of bacon.
Tie each piece securely with string.
Melt one ounce of fresh butter in a frying pan over a clear fire and when ready lay the olives in it.
Fry briskly for three minutes, turn over once and fry for the same length of time, then cover with another frying pan, inverted, and fry for another ten to fifteen minutes.
Place the meat on a dish and remove the strings gently, cutting with scissors.
Put into the frying pan about half a teacupful of good meat juice, a tablespoonful of white wine, a little salt, thicken with a little flour and pour over the olives.

Original Text

Veal or Beef Olives

It is often found inconvenient to cook a joint in a hurry (or the joint may be found to be too large) when the following recipe will be found useful. Cut a slice of about an inch thick off the round of beef or fillet of veal, cut that into five or six pieces and flatten well with a knife. Chop finely about half a Spanish onion, a few sweet herbs, and pepper and salt, and put a little of these on each piece of meat and cover with half a rasher of bacon. Tie each piece securely with string. Melt one ounce of fresh butter in a frying pan over a clear fire and when ready lay the olives in it. Fry briskly for three minutes, turn over once and fry for the same length of time, then cover with another frying pan, inverted, and fry for another ten to fifteen minutes. Place the meat on a dish and remove the strings gently,[Pg 41] cutting with scissors. Put into the frying pan about half a teacupful of good meat juice, a tablespoonful of white wine, a little salt, thicken with a little flour and pour over the olives. They will keep their shape and should be served with some nicely prepared vegetables, either beans, peas, or potatoes.

Notes

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