| How To Cook: |
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1. Cut the steak in largish slices; if it is not tender enough, beat it a little with a rolling pin.
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2. Fry the minced meat.
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3. Mix the breadcrumbs, parsley, pepper, salt and chopped ham or bacon together and add the fried minced meat; bind with the eggs.
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4. Layout the slices of steak and spread about 2 tablespoons of this mixture on each.
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5. Roll up and tie round with a piece of fibrous celery stalk or string. Fry in deep fat.
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6. Meanwhile prepare a good sauce, using onions and tomatoes or tomato paste.
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7. When the meat olives are done, add the tomato sauce, a bay leaf, a tin of peas and a dash of wine and let simmer.
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NOTE:
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These beef olives may be served as a second dish to spaghetti-use the tomato sauce from the cooked beef olives.
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