Beef olives
28 April 2016 - 02:19
This dish has nothing at all to do with olives. It comes from medieval England and is made up of beef slices (or veal, or mutton) spread with stuffing, rolled up and gently braised. Legend has it that the name is a corruption of the Old French word for lark, alou, because it looks like a small bird - minus its head, of course.
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