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Olive Pie, Beef

Make a good forcemeat of equal parts of suet and finely-grated bread-crumbs, with plenty of finely-minced parsley, a little pepper, salt, and grated nutmeg, and the well-beaten yolk of an egg. Cut thin slices four inches long and two wide from the inside of a fillet of beef. Spread a layer of the forcemeat upon each slice, and roll it up securely. Place the rolls side by side in a deep pie-dish, and pile them high in the centre. Pour half a pint of gravy over them, line the edges of the dish with good crust, place a cover of the same on the top, and bake in a moderate oven. If it is wished the forcemeat can be omitted, and a small piece of fat put inside the rolls instead; the meat will then require seasoning with pepper and salt. A table-spoonful of ketchup and a table-spoonful of wine will improve the gravy. Time, about an hour and a quarter to bake the pie. Probable cost, 3s. 6d. Sufficient for six persons.