Beef Olives
- Rump of beef
- Yolk of an egg
- Pepper
- Salt
- Ground mace
- Bread Crumbs
- 2 ounces of marrow sliced fine
- Chopped parsley
- 1/2 a lemon rind, grated
- 1 pint of gravy
- 1 teaspoonful of ketchup
- 1 teaspoonful of browning
- 1 teaspoonful of lemon juice
- Butter
- Flour
- Hard-boiled eggs
Cut slices off a rump of beef about six inches long and half an inch thick; beat them well and rub them over with the yolk of an egg, some pepper, salt, and ground mace, some crumbs of bread, two ounces of marrow sliced fine, a handful of chopped parsley, and the rind of half a lemon, grated. Strew them all over your steaks, roll them up, skewer them close, and set them before the fire to brown; then place them into a pan with a pint of gravy, a spoonful of ketchup, the same of browning, and teaspoonful of lemon juice; thicken the mixture with a little butter rolled in flour. Lay round the dish hard-boiled eggs cut into two equal parts.
Submitted by Aug 25, 2009
15 min
30 min
45 min