Beef Olives II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a beef slices coated with breadcrumbs and shallot that are rolled, packed into a pan and cooked in gravy made from beef bones until tender. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Olives II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BEEF OLIVES.
II.
(Economical.)
651. INGREDIENTS.—The remains of underdone cold roast beef, bread crumbs, 1 shalot finely minced, pepper and salt to taste, gravy made from the beef bones, thickening of butter and flour, 1 tablespoonful of mushroom ketchup.
Mode.—Cut some slices of underdone roast beef about half an inch thick; sprinkle over them some bread crumbs, minced shalot, and a little of the fat and seasoning; roll them, and fasten with a small skewer. Have ready some gravy made from the beef bones; put in the pieces of meat, and stew them till tender, which will be in about 1-1/4 hour, or rather longer. Arrange the meat in a dish, thicken and flavour the gravy, and pour it over the meat, when it is ready to serve.
Time.—1-1/2 hour. Average cost, exclusive of the beef, 2d.
Seasonable at any time.
Modern Redaction
Ingredients:
the remains of rare-cooked cold roast beef
100g fine, dry, breadcrumbs
1 shallot, finely minced
salt and freshly-ground black pepper, to taste
500ml gravy made from the beef bones
1 tbsp butter mixed until smooth with 1 tbsp plain flour
2 tbsp Harvey's sauce or Quin's sauce
Method:
Slice the beef about 2cm thick then sprinkle each slice with some breadcrumbs, the minced shallot and seasonings of salt and black pepper. Roll the slices as tightly as you can then fasten with a cocktail stick. Place the rolled beef in a pan, pour over the beef bone gravy then bring to a simmer, cover with a lid and cook very gently for about 60 minutes until the meat is very tender.
Remove the meat from the pan and set aside to keep warm then whisk the flour and butter mix into the remaining gravy to thicken then flavour the gravy with the Harvey's sauce or Quinn's sauce then pour the sauce over the meat and serve.
