Beef Olives (I)

Ingredients

• 2 lb rump-steak
• 1 egg
• 1 tablespoonful minced savoury herbs
• pepper and salt to taste
• 1 pint stock, No. 105
• 2-3 slice bacon
• 2 tablespoonful any store sauce
• a slight thickening of butter and flour

Instructions

1. Have the steaks cut rather thin, slightly beat them to make them level, cut them into 6 or 7 pieces, brush over with egg, and sprinkle with herbs, which should be very finely minced;
2. season with pepper and salt, and roll up the pieces tightly, and fasten with a small skewer.
3. Put the stock in a stewpan that will exactly hold them, for by being pressed together, they will keep their shape better;
4. lay in the rolls of meat, cover them with the bacon, cut in thin slices, and over that put a piece of paper.
5. Stew them very _gently_ for full 2 hours; for the slower they are done the better.
6. Take them out, remove the skewers, thicken the gravy with butter and flour, and flavour with any store sauce that may be preferred.
7. Give one boil, pour over the meat, and serve.