Classic Culinary Arts:

Beef Olives Recipe

One and a half pounds of beef, cut very thin. Trim off the edges and fat; then cut in strips three inches wide and four long; season well with salt and pepper. Chop fine the trimmings and the fat Add three table-spoonfuls of powdered cracker, one teaspoonful of sage and savory, mixed, one-fourth of a teaspoonful of pepper and two teaspoonfuls of salt. Mix very thoroughly and spread on the strips of beef. Roll them up, and tie with twine. When all are done, roll in flour. Fry brown a quarter of a pound of pork. Take it out of the pan, and put the olives in. Fry brown, and put in a small sauce-pan that can be tightly covered. In the fat remaining in the pan put one table- spoonful of flour, and stir until perfectly smooth and brown; then pour in, gradually, nearly a pint and a half of boiling water. Stir for two or three minutes, season to taste with salt and pepper, and pour over the olives. Cover the sauce-pan, and let simmer two hours. Take up at the end of this time and cut the strings with a sharp knife. Place the olives in a row on a dish, and pour the gravy over them.