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20 December 2012,22:21 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours

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.


  • 75 grams streaky bacon rashers, rinded and finely chopped
  • 1 small onion, skinned and chopped
  • 10 ml chopped fresh parsley
  • 100 grams fresh breadcrumbs
  • 50 grams shredded beef suet
  • 1.25 ml dried mixed herbs
  • 1 egg, size 6
  • 1 lemon
  • Salt and pepper
  • 8 thin slices topside beef, weighing about 700 g 
  • 15 ml prepared English mustard
  • 45 ml seasoned flour
  • 25 grams butter
  • 30 ml Cooking oil
  • 450 ml beef stock
  • 2 medium onions, skinned and sliced

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