Glossary

Meat is cut across the grain into thin slices measuring approximately 7.5 x 10 cm (3 x 4 inches). Topside and thick flank are most commonly used. A filling is placed on top, the meat is rolled and secured with string or cocktail sticks. Beef olives are browned and then simmered until cooked, in a flavoursome liquid such as meat stock, fruit juice or wine.