Braised Beef Olives with Black Pudding, Button Onions and Mushrooms

Beef olives have been appearing on menus since medieval times, when they were known as ‘allowes’ or ‘aloes’. (The name ‘olive’ is-probably a corruption of this, and virtually the first veal olive recipe appeared in a Gervase Markham book of 1660.) They were and are slices of beefsteak wrapped around a seasoned forcemeat (mutton and veal can be used as well). Whole pieces of beef can also be braised as for olives by simply filling with a stuffing. Anchovies were a regular seasoning in most f