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Beef Olives

These little rolls are very like the French paupiettes, and combine economy with imagination, which is so often found in Scottish cooking.


12 thin slices of raw, lean beef (topside is good) 6 X 4" (15 X 10 cm)
4 oz (125 g) breadcrumbs
1 medium onion, grated
1 tablespoon mixed chopped parsley and marjoram
2 egg yolks
2 tablespoons oil
1 pint (600 ml) beef stock
Grated rind of 1 lemon
A little flour
Salt and pepper


Serves: 4


Trim the beef slices of any fat or gristle, then beat them until they are flatter and thinner. Mix the breadcrumbs with the onion, lemon rind, herbs, egg yolks and seasoning and mix well. Put a small spoonful on each piece of meat, roll up and skewer with kitchen string or a cocktail stick. Rub all over in seasoned flour and brown them in the heated oil. Put side by side in an oven-proof dish, add the stock, bring to the boil, then cover and cook in a moderate oven, 350°F. (180°C.) or gas mark 4, for about 1½ hours. Serve with freshly cooked root or green vege­tables.

VARIATION:- Thin gammon rashers, pork or veal can also be used for ‘olives’, and a teaspoon of tomato purée can be added to the stock if liked, also a tablespoon of red wine or sherry.

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