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BEEF OLIVES

(Fish.) - (The Art Of Living In Australia)







2 lbs. Rump Steak--10d.

1/4 lb. Veal Seasoning--2d.

12 Peppercorns

1/2 pint Stock

1 Onion

1 Carrot--1/2d.

Total Cost--1s. O1/2 d.

Time--One Hour and a Quarter

Cut up the steak into thin slices about three inches long and two
broad, shape the seasoning into small corks, roll a piece up in each
slice of steak, thread them on a skewer and lay them in a saucepan.
Pour in the stock, add the peppercorns and vegetables, bring to the
boil, simmer very gently for one hour and a half. Place the olives on a
hot dish and draw out the skewers, remove the fat, boil up the gravy,
season and flavour to taste, and pour round. Serve hot.

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No. 75. Polpettine alla Salsa Piccante (Beef Olives)

Ingredients: Beef steak, butter, onions, stock, sausage meat.
Cut some thin slices of beef steak, and on each place a little
forcemeat of fowl or veal, to which add a little sausage meat:
roll up the slices of beef and cook them with butter and onions,
and when they are well browned pour some stock over them, and let
them absorb it. Serve with a tomato sauce (No. 10), or sauce
piquante made with a quarter of a pint of rich Espagnole (No. 1),
and a dessert-spoonful of New Century sauce (see No. 71 note).

Other Recipes


Beef Olives

MRS. GEORGE M. CRAIG.



Thin slices of steak cut into squares about the size of hand; make a

dressing similar to chicken, bake, then put on the steak and roll, put

in the saucepan with some onion and butter in a little water, let it

simmer for an hour and a half to two hours.

Other Recipes


Beef Olives

Have the butcher cut a very thin round steak either of beef or veal. Cut

this in pieces about three inches square, and pound with a saucer about

a dessert-spoonful of flour into each of these pieces. Make a

highly-seasoned forcemeat of breadcrumbs and onions and a little minced

bacon. Place a spoonful of the stuffing on each square of meat, and roll

in the form of a sausage. Wrap each roll with cord and tie. Fry the

rolls, then remove and make a gravy in the pan. When gravy is made, add

the rolls and stew gently until the rolls are tender.

Other Recipes


Polpettine Alla Salsa Piccante Beef Olives

Ingredients: Beef steak, butter, onions, stock, sausage meat.



Cut some thin slices of beef steak, and on each place a little forcemeat

of fowl or veal, to which add a little sausage meat: roll up the slices

of beef and cook them with butter and onions, and when they are well

browned pour some stock over them, and let them absorb it. Serve with a

tomato sauce (No. 10), or sauce piquante made with a quarter of a pint

of rich Espagnole (No. 1), and a dessert-spoonful of New Century sauce

(see No. 71 note).

Other Recipes


Beef Olives

Take a rump of beef, cut into steaks, about five inches long and not

half an inch thick. Lay on some good forcemeat, made with veal; roll

them, and tie them round once or twice, to keep them in a neat shape.

Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt;

fry them brown; have ready some good gravy, with a few truffles, morels,

and mushrooms, boiled together. Pour it into the dish and send them to

table, after taking off the string that tied them in shape.









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