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Beef-Olives

From The cook and housewife's manual (1847).

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A historical recipe

The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 5 ingredients

  1. two pounds of boiled potatoes
  2. a pint of cream
  3. one spoonful of flour
  4. a spoonful of chopped onion
  5. two beat yolks

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut slices from the rump half an inch thick, six inches long, and three inches broad.
  2. Flatten them, dip them in e^g^ and then in a seasoning made of pulverized or finely shred herbs, bread-crumbs, mixed spices, and salt.
  3. If the meat be lean, a little shred suet may be flattened into each piece of meat.
  4. Roll them neatly up, and fasten them with pack-thread : — a little forcemeat may be put in each.
  5. The olives may either be roasted on a lark-spit, and served with a drawn gravy, or browned and stewed over embers in a brotli made of the skins and trimmings.
  6. Thicken the sauce, and season it with catsup, and untying, and, dishing the olives neatly, skim and pour it very hot over them.
  7. 403.
  8. Olives au Moi — a favourite small dish.
  9. — Mash two pounds of boiled potatoes ;
  10. add a quarter of a pint of cream, two beat yolks of eggs, and one spoonful of flour ;
  11. season this with salt and pepper ;
  12. take six long slices of beef beat out very thin ;
  13. strew over them a mixture of a spoonful of chopped onion, the' same of paisley, and of mushrooms;
  14. spread the potato-paste on the oUves, and roll them up ;
  15. fry or bake half an hour ;
  16. glaze them, and put some plain brown sauce under them.
  17. Six will make a good- sized, nice dish.
  18. — Ob8» Veal may be done the same way.
  19. Beef-Olives m&y he baked in a potato or other paste border.
  20. 404.
  21. Beef Marrow-Bones, — Have them neatly sawed by the butcher.
  22. Fill up the opening with a piece of dough or paste, and tie a floured cloth over that.
  23. Boil them, placed upright, in the soup-pot (keeping them covered) for nearly two hours.
  24. Serve upright on a napkin, accompanied with slips of dry toast.
  25. Marrowbones may also be baked, covered with batter.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Whisk
  • Chef's knife
  • Cutting board
  • Slotted spoon
Source public domain per archive.org metadata; unverified
Credit

From The cook and housewife's manual (1847), printed page 312, digitised by the Internet Archive: https://archive.org/details/cookandhousewif03johngoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.