beef olives

The word "olives" in the name of the dish is a corruption of "aloes" or "allowes", from the Old French alou, meaning lark.Ayto, p. 26 It was held that the small stuffed beef (or veal) rolls resembled little birds, particularly those whose heads had been cut off in being prepared for the table. In The Oxford Companion to Food, Alan Davidson observes that although the standard French term for similar beef rolls is paupiettes they have an alternative name – {{lang|fr|alouettes sans tête}} ("larks without heads"). Likewise, an alternative English name is "veal birds".Davidson, p. 69

In English usage the term beef (or veal) olives dates back to at least the 16th century. John Florio in his A Worlde of Wordes (1598) refers to "That meate which we call oliues of veale". By the 18th century, beef was more commonly used than veal. Elizabeth Raffald in The Experienced English Housekeeper (1769) gives a recipe for the beef version, as in the 19th century does Mrs Beeton (1861).

Davidson comments that similar rolled and stuffed beef (or veal) dishes are found in the cookery of Germany ({{lang|de|Rouladen}}), Poland ({{lang|pl|zrazy}}), and the Czech Republic ({{lang|cs|ptachky}}); in Italy, there are several names for versions of the dish, including {{lang|it|involtini}}, {{lang|it|braciola}}Carluccio, p. 106 and {{lang|it|pasteli}}.{{Cite OED|beef olive}}

Elizabeth David remarks of the French paupiettes that every cook has a different recipe for them.David, p. 351 Recipes vary likewise for the English equivalent:

{{Reflist}}

• {{cite book | last = Ayto | first = John | year = 2012 | title = The Diner's Dictionary: Word Origins of Food and Drink | location = Oxford | publisher = Oxford University Press | isbn = 978-0199640249}}
• {{cite book | last = Beeton | first = Isabella | title = Mrs Beeton's Book of Household Management | date = 2006 | orig-date = 1861 | location = London | publisher = Bounty | url = https://archive.org/details/isbn_9780753714003/page/56/mode/2up | isbn = 978-0-75-371400-3 }}
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• {{cite book | last = Carluccio | first = Antonio | title = Antonio Carluccio's Simple Dishes | date = 2013 | location = London | publisher = Quadrille | url = https://archive.org/details/antoniocarluccio0000carl_a6q8/page/106/mode/2up | isbn = 978-1-84-949299-7 }}
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• {{cite book | last = Ceserani | first = Victor | author2 = Ronald Kinton | title = Practical Cookery | date = 1972 | location = London | publisher = Edward Arnold | isbn = 978-0-71-311713-4}}
• {{cite book | last =David | first = Elizabeth | title = French Provincial Cooking| date = 2008|orig-date=1960 | location = London| publisher = Folio Society | oclc=809349711}}
• {{cite book | last = Davidson | first = Alan | title = The Oxford Companion to Food | year = 1999 | location = Oxford | publisher = Oxford University Press | isbn = 978-0-19-211579-9}}
• {{cite book | last = Floyd| first = Keith| title =The Best of Floyd | date =1995 | location =London | publisher =Michael Joseph | isbn =978-0-71-814097-7 }}
• {{cite book | last = Leith | first = Prue | title = Leith's Cookery Course | date = 1980 | location = London | publisher = Fontana | url = https://archive.org/details/leithscookerycou0000leit_v6g3/page/156/mode/2up | isbn = 978-0-00-635272-3 }}
• {{cite book | last = Olney | first = Richard | title = Beef and Veal | date = 1981 | location = London | publisher = Time Life | url = https://archive.org/details/beefvealthegoodc00time/page/94/mode/2up | isbn =

978-0-80-942852-6}}

• {{cite book | last = Raffald | first = Elizabeth | title = The Experienced English House-keeper | date = 1769 | location = Manchester | publisher = Harrop | url = https://archive.org/details/experiencedengl01raffgoog/page/n119/mode/2up | oclc = 504316342}}
• {{cite book | last = Rhodes | first = Gary | title = Rhodes Around Britain | date = 1994 | location = London | publisher = BBC Books | url = https://archive.org/details/rhodesaroundbrit0000rhod_v8i3/page/124/mode/2up | isbn = 978-0-56-336440-5 }}
• {{cite book | last = Stewart | first = Katie | title = The Times Cookery Book | date = 1972 | location = London | publisher = Collins | url = https://archive.org/details/timescookerybook00stew/page/68/mode/2up | isbn = 978-0-00-435162-9 }}

{{Beef}}

{{English cuisine}}

Category:English beef dishes