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English cookbook, 1700
Page 44
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To make Beef Olives Cut your rump of beef something thicker then for stake salt it with salt Peter & bay [sa] and let it lye 24 hours, then have some parsley shred small and hard eggs chop'd and season'd with peper & salt, & roled up in the midle of the beefe with a slice of fatt bacon, role it up hard and [lap?] it in a sheeps kell & tye it a bout with packthread, then boyle it till its tender then have ready some thick gravie sauce & serve it up;
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To make Beef Olives Cut your rump of beef something thicker then for stake salt it with salt Peter & bay [sa] and let it lye 24 hours, then have some parsley shred small and hard eggs chop'd and season'd with peper & salt, & roled up in the midle of the beefe with a slice of fatt bacon, role it up hard and [lap?] it in a sheeps kell & tye it a bout with packthread, then boyle it till its tender then have ready some thick gravie sauce & serve it up;
Szathmary Culinary Manuscripts and Cookbooks
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