Foods of England

Olives

Meat and Meat Dishes

(Beef Olives, Mutton Olives, Lamb Olives, Veal Olives)

Individual portions of very thin steaks rolled around a filling such as bacon stuffing, chopped mushrooms etc. Baked in a gravy.

WM 1658 suggests seasoning the steaks with nutmeg, pepper, salt and sugar and rolling them round suet, chopped herbs and egg, to serve with a gravy containing wine or verjuice with sugar and onion. Walsh 1859 uses bread, shallot, a little suet or fat, pepper and salt.

Original Receipt in WM 1658;

To make a Dish called Olives.
Take a Fillet of Veale, and the flesh frow the bones, and the fat and skin from either, cut it into very thin slices, beat them with the back of your Knife, lay then abroad on a Dish, season them with Nutmeg, Pepper, Salt and Sugar, chop halfe a pound of Beefe-Suet very small, and strew upon the top of the meat, then take a good handfull of herbs as Parsly, Time, Winter-Savoury, Sorrell, and Spinage, chop them very small, and strew over it, and four Egges with the whites, mingle all these well together with your hands, then roul it up peice by peice, put it upon the spit, roasting it an hour and half, and if it grow dry, baste it with a little sweet Butter, the sauce is Verjuyce or Clarret-Wine with the Gravy of the Meat and Sugar, take a whole Onyon and stew it on a Chafing Dish of coales, and when it tastes of the Onyon, pour the liquor from it on the meat, setting it a while on the coales, and serve it in.

Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)

41. MUTTON OLIVES (Hertfordshire) Take as many slices of cold mutton as required, have ready some good veal forcemeat, put a piece on one end of the mutton, roll it up securely, and tie with cotton. Place the rolls in a baking dish, pour good gravy over, cover tin with greased paper, and cook for half an hour; serve with mashed potatoes and red currant jelly.

Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)

105. VEAL OLIVES (Eighteenth Century)

Cut the thick part of a leg of veal in thin slices, flatten them with the broad side of a cleaver, rub them over with the yolk of an egg, strew over every piece a very thin slice of bacon, with a few breadcrumbs, a little lemon peel and parsley chopped small, tie or skewer them, put them into a tin dripping-pan to bake, or fry them; then take a pint of good gravy, add to it a spoonful of lemon pickle, the same of walnut ketchup, and one of browning, a little anchovy, and cayenne pepper, thicken it with flour and butter, serve them up with forcemeat balls, and strain the gravy hot upon them; garnish with pickles, and strew over them a few pickled mushrooms. You may dress veal outlets the same way, but not roll them.

Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)

104. VEAL OLIVE PIE (Eighteenth Century) Cut a fillet of veal in thin slices, rub them over with the yolks of eggs, strew them over with a few crumbs of bread; shred a little lemon peel very fine, and put on them, with a little grated nutmeg, pepper, and salt; roll them up very tight, tie or skewer them, and lay them in a pewter dish; pour over them half a pint of good gravy made of bones, make a light paste, and lay it round the dish; roll the lid half an inch thick and lay it on. Make a beef olive pie the same way.

See also:
Beef Cecils
Hereford Beef Olives

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