Pat the slices of beef topside dry with paper towels. Put some wheat flour in a deep plate.

​​​​​​Cut the bacon into small pieces. Rinse the parsley. 

Place a slice of meat on a cutting board and lightly pound it with your hand or a meat mallet. Season it with a bit of salt and freshly ground pepper.

Place some bacon and parsley on the meat and roll it up. Secure with a meat needle or tie with butcher's twine to keep the roll closed during frying. 

Coat the roll in wheat flour and do the same with the other slices of beef topside. 

Take out a large, thick-bottomed pot and add a good knob of butter. 

Brown the rolls thoroughly on both sides, then add veal stock, heavy cream, crushed juniper berries, and cumin to the pot. Bring to a boil.

Cover the pot and let the rolls simmer on very low heat for about 75 minutes until they are tender.

Turn the rolls once during cooking - but do so carefully.

After the 75 minutes, gently lift the "birds" out of the pot. Remember to remove the meat needles and twine.

Bring the cream sauce to a boil and add red currant jelly. 

Thicken with Maizena dissolved in a bit of cold water. 

Season with salt, pepper, lemon juice, balsamic vinegar, and sugar. You can adjust the color of the sauce with a bit of gravy browning if you like. 

Return the rolled beef olives to the pot with the sauce and heat them through before serving.