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Beef Olives

Cut two pounds of rump steak into thin slices, or if preferred leave it in one large piece. Lay over it a seasoning of chopped herbs, pepper, and salt; roll up the pieces separately, and tie round with a narrow tape. Get a clean stewpan, in which place one ounce of butter, half a pound of bacon cut in thin slices, and some chopped parsley. Put the rolls of steak into a stewpan, pressing them closely together; turn them over till they are brown, then pour a little stock over them, and stew gently from two to three hours. When sufficiently tender, thicken the gravy with a tea-spoonful of brown thickening, or half an ounce of butter rolled in flour, and serve. Just a little mushroom ketchup, or Worcester sauce, is considered by some cooks to improve this dish. Probable cost for steak, 1s. 3d. to 1s. 6d. per pound. Sufficient for six persons.