Beef Olives
"Cut slices half an inch thick, and four inches square; lay on them a forcemeat of crumbs of bread, shalot, a little suet, or fat, pepper, and salt. Roll them, and fasten with a small skewer: pot them into a stew-pan with some gravy made of the beef bones, or the gravy of the meat, and a spoonful or two of water, and stew them till tender. Fresh meat will do."
"A Modern System of Domestic Cookery, or the Housekeeper's Guide", By M. Radcliffe, Manchester, 1823
I lost the original recipe these were made of, but luckily these were commonly found in early 19th century cook books and this recipe appears to be nearly identical (minus anchovies). This dish was seen to be an economical way of dealing with leftover roast beef, however and as the recipe states, fresh meat can be used.
notes
When making these, I did not skewer them well enough to keep their shape as I would have liked and they came out a little misshaped, however I do not imagine this would be a problem if enough were made as to completely fill the pot.
These are simple enough to make from the direction above, simple grate a deal of bread and add chopped shallots enough to flavour it (I made it up half and half) and season it with salt and pepper and add enough fat to make it hold together. Take this and spread it on the peices of meat, roll them up and fasten them with skewers.
Fit the "olives" as tightly as you can into your stew-pot and top it with beef broth and stew until they are quite tender (you can basically cut these with a spoon).
I found these to be quite tasty though putting the stuffing in the meat was a bit of work for the result, though the recipe was common enough and likely prepared thus.