• 1½ lb.
• good stewing steak cut in 6 slices
• 4 oz. veal forcemeat
• ¾ pt. Espagnole or brown sauce

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.