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The New Zealand Railways Magazine, Volume 3, Issue 2 (June 1, 1928)

Beef Olives

Beef Olives.

1 ½ Pounds round steak.

1–3rd Cup of rice.

1 Tablespoon chopped parsley.

Pinch sweet herbs.

1 Onion.

Salt and Pepper.

3 Tablespoons of butter or fat.

2 Tablespoons flour.

1 Pint water.

½ Cup stoned olives.

Cut the steak, which should be very thin, into pieces about four inches square. Chop the trimmings and add to the rice, parsley, herbs, chopped onion and seasonings, to form a stuffing. Put a spoonful of the mixture on each slice of meat; roll meat and tie firmly. Heat the fat and cook the rolls in it until brown. Remove from the pan, add the flour, mix smooth, and add the water. Stir until it boils, replace the meat and cook very gently until tender. Add the olives, and cook five minutes. Remove the strings from the meat before serving.

Time in cooking, 1 ½ hours.

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