Beef Olives

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Rump of Beef, cut it into Steaks Half a Quarter long, about an Inch thick, let them he square, lay on some good Force-Meat made with Veal, roll them, tye them once round with a hard Knot, dip them in Egg, Crumbs of Bread and grated Nutmeg, and a little Pepper and Salt. The best Way is to roast them, or fry them Brown in fresh Butter, lay them every one on a Bay-Leaf, and cover them every one with a Piece of Bacon toasted, have some good Gravy, a few Truffles and Morels, and Mushrooms; boil all together, pour into the Dish, and send it to Table.