Olives (Or Olive) Beef

Get some steak (rump steak, beef steak, or fillet steak), cut thin. You can make one large beef olive if you have a large steak, or you can make several small ones with small slices. The principle is the same. Spread the slices of steak, after sprinkling them with pepper and salt, with a thin layer of veal stuffing (see Veal Stuffing); then roll the slices of beef well up, so as to keep in the stuffing, tie up the two ends with string, rather tight, and tie up the middle enough to prevent the meat from unrolling or gaping. Bake the beef olive in the oven, and baste with some dripping. (See No. 4.) Place it on a dish when sufficiently baked, and glaze it with a brush dipped in half a teaspoonful of soy mixed with a teaspoonful of gravy. Pour some good brown gravy (see Gravy) round it, but not over it. This is a handsome entree, not very expensive. A nicely-cut flower from a turnip, with pink edges, (cochineal,) may be stuck in it.

How To Make Beef Sausages

The great advantage of home-made sausages over bought ones is, that in the former case you know what is in them, and in the latter case you don't. Get some fresh meat perfectly free from skin and gristle; let the lean be nearly double the quantity of fat, but not quite. Mince freely (a machine is of course best), and flavour with powdered sage-leaves - say, a tea-spoonful to three pounds of meat - half that quantity of thyme, and some powdered allspice, and nutmeg, and pepper and salt.

The best fat for sausages is good beef suet. Marjoram may be used instead of sage.

Those who like sausages highly seasoned may increase the herbs and spices, and vice versa.

Beef sausages are far best fried and served with mashed potatoes.

Boiled Beetroot

Wash the beetroot, without breaking the skin; boil for about two hours. Let it get cold, then cut it in slices. Dress as for salad.

Boiling Pot

Large iron stewpans in which hams, joints of meat, and soups can be cooked are generally called boiling pots. They are made of wrought-iron or cast-iron. The former are the more expensive of the two, but are at the same time more durable, as they are better able to withstand the heat of the fire. These vessels should be washed out and dried as soon as they are done with, and when not in use should be kept without cover in a dry place. Probable cost of a pot to hold five-and-a-half gallons, wrought iron, £1; cast-iron, 7s.

BOILING POT.

DEEP BOILING POT.

Devilled And Grilled Bones

Grilled bones are simply grilling bones - say, the remains of sirloin of beef bone, over a fierce, clear fire. (See No. 5.) They should be sent up with the meat black. Devilled bones consist of bones grilled, but previously sprinkled with a mixture of equal parts of cayenne pepper, black pepper, and salt. It is sometimes best to butter the bone, and to cut insertions in the meat, and put the mixture in the cuts, with a little butter to make it stick. The fire must be very fierce, and fat can be thrown in to make it blaze.