Beat one pound of lean steak with a rolling-pin for a few minutes and then cut it into slices as nearly the same size as possible, but they must not be thick; flatten them out with a wet knife, and spread each with a layer of forcemeat. Then roll them up and secure them with crochet cotton; flour the little rolls and fry them in clarified dripping until they are nicely browned, and then stew them very gently for from one and a half to two hours in some flavored brown sauce, which has been thickened with equal proportions of flour and cornflour. For the forcemeat mix three ounces of breadcrumbs with the chopped parsley, onion, herbs, grated lemon-peel, and bacon. Season with pepper, salt, and a little nutmeg, and moisten the dry ingredients with sufficient beaten egg to make it into a fairly soft paste. The olives can be made with cooked meat if more convenient.