TO-DAY’S RECIPE.

Star (Christchurch), Issue 19107, 27 June 1930, Page 10

TO-DAY’S RECIPE.

SAVOURY BEEF OLIVES. One pound of lean steak, three ounces of fine breadcrumbs, one ounce of beef suet, one ounce of bacon dripping, a sprig each of tarragon, thyme and marjoram ,or half a teaspoonful of dried herbs, half a teaspoonful of finely chopped parsley, a good pinch of grated lemon rind, half a saltspoonful of salt, a good sprinkling of pepper, a pinch of dry mustard, one egg, a little flour, fat for frying, one gill of stock. Beat the steak with a rolling-pin and cut it into strips. Mix together the breadcrumbs, suet, dripping, herbs, parsley, lemon rind, mustard, salt, and pepper. Add enough beaten egg to bind. Spread a layer of the forcemeat on each strip of steak, roll up, and tie loosely with string. Dip each roll in flour and fry a light brown in boiling fat. Put the rolls in a stewpan or casserole with the stock, and cook very gently for one and a half hours. Place them on a hot dish with the gravy. Surround with a wall of mashed potatoes, and serve.