Beef Olives

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb.
  • good stewing steak cut in 6 slices
  • 4 oz. veal forcemeat
  • ¾


Wipe and trim the slices of meat, flatten them with a wet cutlet bat or rolling-pin. Spread a little forcemeat on each slice, roll up tightly and tie securely with fine string or cotton. Place the sauce in a saucepan, bring to the boil, and add the “olives”. Simmer gently for about 1 hr. When cooked, untie the olives; serve on a bed of mashed potatoes.