1800s Cooking Tips and Recipes
Beef Olives Cut slices from a fat rump of beef six inches long and half an inch thick, beat them well with a pestle, make a forcemeat of bread crumbs, fat bacon chopped, parsley a little onion, some shred suet, pounded mace, pepper and salt; mix it up with the yolks of eggs, and spread a thin layer of each slice of beef, roll it up tight and secure the rolls with skewers, set them before the fire, and turn them till they are a nice brown, have ready a pint of good gravy thickened with brown flour and a spoonful of butter, a gill of red wine with two spoonsful of mushroom catsup, lay the rolls in it and stew them till tender: garnish with forcemeat balls.
Mary Randolph, The Virginia Housewife, 1824
Beef Olives Cut slices from a fat rump of beef six inches long and half an inch thick, beat them well with a pestle, make a forcemeat of bread crumbs, fat bacon chopped, parsley a little onion, some shred suet, pounded mace, pepper and salt; mix it up with the yolks of eggs, and spread a thin layer of each slice of beef, roll it up tight and secure the rolls with skewers, set them before the fire, and turn them till they are a nice brown, have ready a pint of good gravy thickened with brown flour and a spoonful of butter, a gill of red wine with two spoonsful of mushroom catsup, lay the rolls in it and stew them till tender: garnish with forcemeat balls.
Mary Randolph, The Virginia Housewife, 1824
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