4 thin slices of beef topside
1 large onion
6 hard-boiled egg yolks
1 tbls (15 ml) shredded suet
2 tsps (10 ml) finely chopped parsley
a pinch of ground ginger
a pinch of powdered saffron
a little butter
cider vinegar for sprinkling
a little ground ginger, cinnamon and black pepper, mixed, for sprinkling
Beat the meat thin and flat with a cutlet bat. Chop the onion finely with 4 egg yolks. Add the suet, parsley, ginger, saffron and salt to taste. Knead and squeeze until pasty, using the onion liquid to bind. (If necessary, add a few drops of water or a little extra parsley.) Spread the stuffing on the meat slices and roll them up like small swiss rolls. Secure with wooden toothpicks. Lay side by side in agreased baking tin, with the cut edges underneath. Dot with butter. Bake, turning once, at gas mark 4, 350deg; F (180deg C) for 35-40 minutes. Baste once or twice while baking.
Lay the olives on a warmed serving dish. Just before serving, sprinkle with vinegar and spices, and garnish with the remaining egg yolks, crumbled.