Beef Olives
A historical recipe from Paper-bag Cookery, by Serkoff, Vera, Countess (1911).
A historical recipe
Paper-bag Cookery, by Serkoff, Vera, Countess (1911). Project Gutenberg eBook #41406.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Paper-bag Cookery, by Serkoff, Vera, Countess (1911). Digitised by Project Gutenberg, eBook #41406 (https://www.gutenberg.org/ebooks/41406). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- A pound of beefsteak
- two ounces of grated suet
- a tablespoonful of minced parsley
Method
- A pound of beefsteak cut into neat slices, longer than broad, makes a nice dish of beef olives.
- Mix a nice stuffing of two ounces of grated suet, two of bread-crumbs, a tablespoonful of minced parsley, a little ground mace, pepper and salt to taste, and a well beaten egg.
- Spread each olive with this, roll up, tie with string, lay tidily in a greased bag, put in a hot oven and cook for forty-five minutes.
- Serve on a very hot dish, with a pat of Maître d'hôtel butter placed on each olive.