Veal Olives (No. 518)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
6.0 veal olives
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For serving
Instructions (10)
  1. Cut half a dozen slices off a fillet of veal, half an inch thick, and as long and square as you can.
  2. Flat them with a chopper.
  3. Rub them over with an egg that has been beat on a plate.
  4. Cut some fat bacon as thin as possible, the same size as the veal.
  5. Lay it on the veal, and rub it with a little of the egg.
  6. Make a little veal forcemeat, see receipt, No. 375, and spread it very thin over the bacon.
  7. Roll up the olives tight.
  8. Rub them with the egg.
  9. Then roll them in fine bread-crumbs.
  10. Put them on a lark-spit, and roast them at a brisk fire.
Original Text
Veal Olives.—(No. 518.) Cut half a dozen slices off a fillet of veal, half an inch thick, and as long and square as you can; flat them with a chopper, and rub them over with an egg that has been beat on a plate; cut some fat bacon as thin as possible, the same size as the veal; lay it on the veal, and rub it with a little of the egg; make a little veal forcemeat, see receipt, No. 375, and spread it very thin over the bacon; roll up the olives tight, rub them with the egg, and then roll them in fine bread-crumbs; put them on a lark-spit, and roast them at a brisk fire: they will take three quarters of an hour. Rump-steaks are sometimes dressed this way. Mushroom sauce, brown (Nos. 305 or 306), or beef gravy (No. 329). Vide chapter on sauces, &c.
Notes
—