Veal olives

Yield: 12 servings

Measure Ingredient
1 \N Leg of Veal
\N \N Bread Crumbs
\N \N Butter
1 small Onion, minced
\N \N Salt
\N \N Pepper
1 \N Egg
\N \N Cloves
\N \N Butter
1 small Onion, chopped
\N \N Hard-boiled Eggs

Slice as large pieces as you can get from a leg of veal; make stuffing of grated bread, butter, a little onion, minced salt, pepper, and spread over the slices. Beat an egg and put over the stuffing; roll each slice up tightly and tie with a thread; stick a few cloves in them, grate bread thickly over them after they are put in the skillet, with butter and onions chopped fine; when done lay them on a dish. Make your gravy and pour over them. Take the threads off and garnish with eggs, boiled hard, and serve. To be cut in slices.

This recipe was published in _Our_Own_Cook_Book_ in 1892 and was Julia Grants own recipe. I typed it word for word and punctuation for punctuation out of the picture in the Source Cookbook.

Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant

Posted by: Sandy May 11/93

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