1 tablespoon shredded suet
2 tablespoons fresh breadcrumbs
1 teaspoon chopped parsley
1/4 teaspoon dried mixed herbs
salt and pepper
1 egg yolk, beaten
1 lb (450 g) steak, thinly sliced and beaten
1 tablespoon dripping (fat from roasted meat)
1 tablespoon flour
600 ml pint stock
mashed potatoes and cooked peas to garnish
1. Sprinkle the suet with the breadcrumbs and chop very finely.
2. Add the parsley, herbs, salt and pepper and bind with the egg yolk.
3. Cut the steak into strips 7.5 cm/3 inches long and 5 cm/2 inches wide.
4. Spread each strip with the suet mixture and roll them up. Secure with string.
5. Melt the dripping in a frying pan and fry the steak rolls until well browned on all sides.
6. Remove them from the pan. Add the flour to the pan and cook, stirring, until it is browned.
7. Gradually stir in the stock and bring to the boil.
8. Return the steak rolls to the pan and simmer gently for 1 1/2 hours.
9. Arrange the beef olives on a heated serving dish and garnish with piped rosettes of mashed potatoes.
10. Strain over the cooking liquor and add the peas in neat groups.
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