Beef Olives

Ingredients

1. 500 g top cut of sirloin or good steak.                             7. 1/4 teaspoon grated lemon rind.
2. 60 g of finely chopped beef suet.                                     8. Salt and pepper.
3. 100 g of breadcrumbs.                                                    9. Nutmeg.
4. 1 teaspoon of chopped parsley.                                      10. 1 egg.
5. 30 g of butter.                                                                11. 500 ml stock.
6. Flour.                                                                             12. Worcester Sauce.

Method

   Mix suet with the breadcrumbs, parsley, lemon rind, salt, pepper and nutmeg and bind together with egg. Bone top of sirloin and cut into long thin strips, with the grain running down, not across. Place a little of the stuffing on one end of it and roll up, tying with thread. Put 30 g of butter in a saucepan and when hot put in the olives and turn about for 2 or 3 minutes until nicely browned. Add 500 ml, 3/4 pint of good stock, simmer gently for 11/2 hours and 5 minutes before serving add 1/2 tablespoon of flour mixed with a little Worcester sauce and water.

The fillet of the sirloin can be used for grilling and the bone goes in the soup.