Required: About one and a half pounds of rump steak. Two ounces of beef suet. Three ounces of breadcrumbs.

Two teaspoonfuls of chopped parsley.

Quarter of a teaspoonful of mixed herbs

One egg.

The grated rind of a lemon.

Salt, pepper, and nutmeg.

One pint of brown sauce.

Wipe the beef carefully with a cloth dipped in hot water, cut it into pieces about a third of an inch thick and three inches long. Beat each piece lightly with a cook's knife just wetted. Chop the trimmings from the beef, also the suet, parsley, and herbs; add to these the grated rind of the lemon, also the crumbs, beaten egg, and a seasoning of salt, pepper, and nutmeg. Mix all well together. Spread a layer of the mixture on each piece of beef, roll it up, and tie it in shape with a piece of string.

Put the rolls in a stewpan with the sauce, and let them stew gently for about three-quarters of an hour.

Remove the string from each roll. Arrange a narrow bed of mashed potato down the centre of a hot dish, place the beef olives in an almost upright position on this, and strain the sauce round. Garnish the dish with forcemeat balls. These are made from whatever forcemeat is left over. Shape it into balls, brush them over with beaten egg, and cover with crumbs, and fry a golden brown in hot fat.