English Beef Olives, 1957

Beef "Olives”, from Good Housekeeping, London, 1957

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"A beef olive is a traditional British/Scottish dish of thin beef slices rolled around a savory stuffing (like sausage, breadcrumbs, herbs, or haggis), tied into a small, olive-like shape, then browned and braised in a rich sauce. Despite the name, it contains no actual olives; the term refers to the final shape, with similar stuffed meat rolls found in many cuisines, known as involtini in Italian. Dates back to at least the 16th century in Britain and Scotland."

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BEEF OLIVES

(See colour pictures on pages 14-15) above

1 lb. steak, cut thickly

4 oz. veal forcemeat (recipe below)

2 oz. dripping (1/4 cup canola oil should do)

Seasoned flour (salt and pepper)

1 Large onion

2-3 carrots

1 small turnip

1 stick of celery

½ pint stock (1 cup)

¼ pint tomato purée (1/2 cup)

Seasoning

A bouquet garni (tied bundle of parsley, thyme, bay leaf)

1 oz. flour (2 tablespoons)

Sherry (optional)

Mashed potatoes

Peas, or other mixed vegetables

Cut the meat into small, thin slices, measuring about 2 1/2 by 3 inches and l/4 inch thick. Beat them thoroughly, then put a little forcemeat on each, roll up and tie with fine string.

Melt the dripping in a casserole, dip the rolls into seasoned flour and fry until golden-brown.

Remove meat from the casserole, put in the cut-up vegetables, and sauté till rest of fat has been absorbed, then add stock and tomato purée, lay the olives on the vegetables with seasoning and herbs, and braise for 1 1/2 hours, until meat is tender.

Strain off the gravy and thicken with blended four. Add sherry, if used and re-season.

Arrange the olives on the potato, pour the sauce round and garnish with the mixed vegetables.

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Veal Forcemeat Recipe

(since makes about 1 lb and recipe above calls for 4 ounces, I would reduce the following to 1/2 or 1/4 the recipe)

• 1 lb ground veal

• 1/2 cup fresh breadcrumbs

• 1 large egg, beaten

• 1 small onion, finely chopped

• 1 tbsp fresh herbs (parsley, thyme, or sage)

• 1/2 tsp salt

• 1/4 tsp black pepper

• Optional: 1/2 tsp lemon zest or a pinch of nutmeg

Instructions

1. Mix: In a bowl, thoroughly combine the ground veal, breadcrumbs, egg, onion, herbs, and spices.

2. Rest: Cover and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.

3. Shape: Form into balls (approx. 1-2 inches) or use to stuff poultry.

4. Cook: Bake at 350-375°F for 40-45 minutes until the internal temperature reaches 160°F, or pan-fry in a little oil until browned and cooked through.

Tips

• For a more delicate, smooth texture, you can pulse the ingredients in a food processor.

• For added flavor, saute the onions in butter before mixing them into the raw meat.

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