Beef Olives Recipe

Take a rump of beef, cut into steaks, about five inches long and not

half an inch thick. Lay on some good forcemeat, made with veal; roll

them, and tie them round once or twice, to keep them in a neat shape.

Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt;

fry them brown; have ready some good gravy, with a few truffles, morels,

and mushrooms, boiled together. Pour it into the dish and send them to

table, after taking off the string that tied them in shape.

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