Beef olives
Beef olives are an English meat dish consisting of slices of beef rolled and tied round a stuffing and braised in stock. Veal is sometimes used instead of beef, but the latter has been more common since the 18th century. Similar dishes are familiar in cuisines of other countries including France, Italy, Germany, Poland and the Czech Republic.
1732 recipe | |
| Alternative names | Veal olives; veal birds |
|---|---|
| Type | Meat casserole |
| Place of origin | England |
| Main ingredients | Beef or veal strips wrapped around stuffing |
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