Ingredients. - One pound and a half of beef or rump steak, or the fillet of beef. Two ounces of beef-suet. Three ounces of bread-crumbs. One tea-spoonful of chopped parsley. One-fourth of a teaspoonful of chopped thyme and marjoram. A little grated lemon-rind and nutmeg. Salt and pepper. One egg. One pint of brown sauce or stock.

Time required, about one hour.

To make Beef Olives :

1. Take one pound and a half of beef or rump steak, or the fillet of beef and put it on a board.

2. Cut the beef in slices about half an inch in thickness and four inches in length, and beat them out with a wet cutlet-bat.

N. B. - You should be careful that all the slices are of the same size.

3. Take the trimmings that remain, chop them up very fine, and put them in a basin.

4. Take two ounces of beef-suet, and put it on a board.

5. Cut away all the skin, and chop the suet up very fine.

6. Stand a wire sieve over a piece of paper.

7. Rub some crumb of bread through the sieve. (There should be three ounces of bread-crumbs.)

8. Take a little parsley, and chop it fine. (There should be one teaspoonful of chopped parsley.)

9. Take a little thyme and marjoram, and chop them fine. (There should be about a quarter of a teaspoonful of chopped thyme and marjoram.)

10. Add all these things (i. e., suet, bread-crumbs, parsley, thyme, and marjoram) to the chopped beef in the basin.

11. Grate half a teaspoonful of lemon-rind and nutmeg into the basin.

12. Season it with plenty of pepper and salt, add one egg, and mix all well together with a wooden spoon.

13. Take this mixture out of the basin, and form it into pieces the shape and size of a cork.

14. Roll up each slice of beef, placing a piece of stuffing in the centre.

15. Tie each roll round with a piece of twine, to fasten it securely together.

16. Place these rolls in a stewpan, with about one pint of brown sauce (see "Sauces," Lesson No. 2), or good stock (see Lesson on "Stock ".)

17. Put the stewpan on the fire, and let them stew gently for three-quarters of an hour.

18. For serving, arrange the beef olives on a hot dish in a circle, pouring the sauce round the edge. The centre may be filled in with dressed spinach (see "Vegetables," Lesson No. 7), or with mashed potatoes (see "Vegetables," Lesson No. 2).