Beef Olives.
- Ingredients—1½ lb. of thick beefsteak.
- Some veal stuffing.
- 1½ pint of stock.
- 1 oz. of butter.
- 1 oz. of flour.
- A few drops of lemon juice.
- Pepper and salt.
- Some mashed potatoes.
- A few carrots and turnips, cut in fancy shapes, and nicely cooked.
Method.—Cut the beef into thin strips, lay a little forcemeat on each, and roll them up.
Tie each roll with a little fine string.
Put them in a stewpan close together, and cover them with the stock.
Stew them gently for two or three hours until quite tender.
Then place them in a circle on a border of mashed potatoes.
Remove any fat from the stock, and stir in the butter and flour thoroughly mixed together.
Cook the flour well, and then add the lemon juice and seasoning.
Strain the sauce over the olives, and put the vegetables in the centre.