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