Beef Olives.
1-1/2 pounds of round of beef.
1/2 pint of cracker crumbs.
1-1/2 teaspoonfuls of salt.
1/3 teaspoonful of pepper.
3 tablespoonfuls of flour.
3 ounces of salt pork.
1/3 teaspoonful of thyme.
1/3 teaspoonful of summer savory.
Have the beef cut in a thin slice. Cut all the fat from this and chop it fine. Mix together the cracker crumbs, chopped fat, half a teaspoonful of salt, one sixth of a teaspoonful of pepper, the herbs, and a gill of cold water. Cut the slice of beef in pieces about four inches long and three wide. Season the meat with the remainder of the salt and pepper. Spread the cracker dressing on these strips of meat and then roll them up. Tie them with soft darning cotton and then roll them in the flour. Cut the pork in slices and fry until crisp and brown. Take out the pork and lay the olives in the fat remaining in the pan. Fry on all sides until brown; then put the olives in a small stewpan. Put into a frying-pan such flour as remained after the olives were rolled, and stir until brown. Gradually pour upon this one pint of cold water. Stir until it boils and then pour over the olives. Cover the stewpan and place where the contents will just bubble at one side for two hours. At serving time take up the olives, remove the strings, and arrange in the centre of a warm platter. Free the gravy from fat and pour over the olives. The dish may be served plain or with a border of either boiled rice, mashed potatoes, or strips of toast.