1919 - The International Jewish Cookbook

Meat Olives

DDV CULINARY

Have a flank steak cut in three inch squares.
Spread each piece with the following dressing:
one cup of bread crumbs,
two tablespoons of minced parsley,
one chopped onion,
a dash of red pepper
and one teaspoon of salt.
Moisten with one-fourth cup of melted fat.
Roll up and tie in shape.
Cover with water and simmer until meat is tender.
Take the olives from the sauce and brown in the oven.
Thicken the sauce with one-fourth cup of flour
moistened with water to form a thin paste.