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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 Cassyjean - Torrington, CT Aug 25, 2009 15 min 30 min 45 min


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