Posted by: hearttohearthcookery | November 16, 2012

Beef Olives

Rump steaks for Beef Olives

To prepare the receipt (recipe) for Beef Olives, one starts by cutting steaks from the rump, or inside of the sirloin, half an inch thick, about six inches long, and four or five broad as pictured.

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Posted in culinary history, food, food history, Hearth cooking classes, receipts, recipes | Tags: , , , ,

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