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Olives, Beef

Cut a couple of pounds of rump-steak into very thin slices, about four inches long and two inches broad. Have ready a nice forcemeat made of bread-crumbs, suet, parsley, herbs, egg, and plenty of pepper and salt. Put a little forcemeat on each piece of steak, roll it up tightly, fasten it with a small skewer or piece of string, dip the rolls into egg and bread-crumbs, and fry them in hot fat until they are slightly browned. Drain the fat away, and stew them for about half an hour in a pint or rather less of stock. If the stock is very poor, a quarter of a pound of gravy beef will be required. Just before serving, thicken the gravy with a little flour, and add some ketchup, or three dessert-spoonfuls of sherry or port. Time, five minutes to fry. Sufficient for six persons. Cost, 3s.

OLIVES, BEEF (another way). (See BEEF OLIVES.)