Olive Gravy

Ingredients

24 green olives
2 tablespoons chopped onion
2 tablespoons Roberts Butter
2 tablespoons flour
2 cups beef bouillon
1 tablespoon lemon juice
salt and pepper to taste

Preparation

Place olives in a glass bowl; cover with hot water and allow to stand 30 minutes. Saute chopped onion in butter; add flour and stir until well-blended. Simmer 2 minutes; add bouillon and lemon juice. Simmer gently. Pare olives from stones, round and round as for paring an apple, leaving the pulp in a single strip. (If this is done carefully, the olives will coil back into shape.) Add olives to sauce; season with salt and pepper. Simmer 20 minutes; skim off fat carefully. Serve with beef or poultry.

Yield: 2 1/2 cups

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.