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Catherine Brown

Beef Olives and Skirlie

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Preparation info
  • Yield:

    4

    • Difficulty

      Medium

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: To save time, buy butcher’s ready-made beef olives.

Ingredients

  • 500 g (1 lb 2 oz) rump steak, cut thinly
  • 250

Method

Preparing the Olives

Cut the steak into strips about 5 cm (2 inch) wide. Remove the sausage meat from its casing and divide up evenly between the strips of beef. Roll up and secure with a cocktai

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