HEREFORD BEEF OLIVES

Preparation Method :

• Mix the bacon with the onion, parsley, breadcrumbs, suet, herbs and egg. Add the grated rind of 1/2 of the lemon and 5 ml juice and season.
• Put the meat between greaseproof paper and beat out with a meat mallet or rolling pin.
• Spread mustard thinly over the meat, then divide stuffing equally between the pieces.
• Roll up and secure with strong cotton or fine string. Toss in seasoned flour.
• Heat the butter and oil in a shallow flameproof casserole into which all the beef olives will just fit.
• Brown them well, then remove from the pan.
• Stir the remaining seasoned flour into the pan residue and brown lightly. Gradually stir in stock and bring to boil.
• Season to taste, then return meat to pan.
• Scatter the onions over the meat. Cover and bake at 170°C (325°F) mark 3 for 1½ hours or until tender.