Meat olives with a savoury stuffing

Mix all the ingredients for the stuffing and set aside.
1. Place the meat slices (3-5 mm thick) between two layers of plastic and flatten slightly with the palm of your hand. Season with half the salt and black pepper to taste.
2. Spoon a little of the stuffing onto each slice.
3. Roll up and secure with a cocktail stick or with string.
4. Brown the olives in heated cooking oil in a heavy-based saucepan. Season with the remaining salt and with extra freshly ground black pepper.
5. Add the heated meat stock. Cover, reduce the heat and simmer for about 1 hour or until the meat is tender. Mix the cake flour with a little water to form a smooth paste and thicken the sauce with this if necessary. Stir continuously until the sauce comes to the boil. Serve with rice.
Serves 8.