Ingredients: Two pounds rump steak, half a pound sausages, a little parsley, a bunch of sweet herbs, one onion, one carrot, a few allspice, a bay-leaf, a little celery, some seasoning, one quart of stock, a little roux, one egg, one tin of preserved mushrooms, and some mashed potatoes. Cut the steak in twelve thin slices, and beat them very thin with a cutlet-bat dipped in water, and spread them with a farce made as follows : Mix together half a pound sausages, one egg, a handful of parsley chopped very fine, and a little finely-rubbed thyme and some seasoning; then roll them up and tie a piece of string round them, and place them in a frying-pan with a little butter, and fry them a light brown all over; when fried, place them in a stewpan with a small bunch of sweet herbs, one onion, one carrot, a little celery cut into pieces, one bay-leaf, a few allspice, and a quart of stock; let simmer one hour, strain off the gravy and thicken it with a little roux; add a little soy, and strain through a fine metal strainer; add a tin of preserved mushrooms to the sauce, and bring to the boil; take off the scum as it rises. Trim the olives and take off the string, and place them in a circle in a bed of mashed potatoes, and pour the boiling sauce over them, and serve immediately.