Beef Olives
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Archive recipe
A historic Australian dish of rump steak, veal seasoning, peppercorns, stock and onion. Adapted from Beef Olives, from The Art of Living in Australia (1893).
Adapted from Beef Olives, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/beef-olives-7.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 4 aisles
Cut up the steak into thin slices about three inches long and two broad
Shape the seasoning into small corks, roll a piece up in each slice of steak, thread them on a skewer and lay them in a saucepan
Pour in the stock, add the peppercorns and vegetables, bring to the boil, simmer very gently for one hour and a half
Place the olives on a hot dish and draw out the skewers, remove the fat, boil up the gravy, season and flavour to taste, and pour round
Serve hot
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)