Hereford Beef Olives
Thin, beaten out, beef steaks spread with mustard and wrapped around a stuffing of chopped bacon, onion, parsley, breadcrumbs, suet, herbs, lemon and egg. Tied with string or wrapped in caul and baked in gravy.
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3 Rashers Streaky bacon, finely chopped
8 Thin slices (1 ½ lb) Topside beef
2 Teaspoon parsley, chopped
4 oz Fresh breadcrumbs
4 oz Shredded suet
1/4 Teaspoon Dried mixed herbs
1 Small Egg
1 Tablespoon English mustard
3 Tablespoon Plain flour
1 oz Butter
2 Tablespoon oil
3/4 pint Beef stock
2 Medium Onions, sliced
Pre-heat oven to 170C / 325F / Gas3.
Mix the bacon with the onion, parsley, breadcrumbs, suet, herbs and egg. Add the grated zest of half the lemon and 1 teaspoon of the juice.
Put the meat between sheets of greaseproof paper and beat out with a meat mallet or rolling pin. Spread mustard thinly over the meat, then divide the stuffing equally between the pieces. Roll up and secure with strong cotton or fine string. Toss in the flour.
Heat the butter and oil in a shallow flame-proof casserole into which all the beef olives will just fit. Brown them well, then remove them from the pan. Stir the remaining flour into the pan residue and brown lightly. Gradually stir in the stock and bring to the boil. Return the meat to the pan.
Scatter the onions over the meat. Cover and bake for 1 ½ hours or until tender.
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