Veal Olives

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Cut thin bards of fat bacon of six inches long and four broad.
  2. Lay upon them very thin slices of veal of the same dimensions.
  3. Wash the veal with yolk of egg.
  4. Put upon it some light forcemeat.
  5. Then roll them up.
  6. Run a lark spit through sideway of each olive.
  7. Tie a string over them to prevent their falling off.
  8. Trim each end with a sharp knife.
  9. Roast them gently.
  10. Froth and serve them up with a cullis sauce under.
Original Text
Veal Olives. Cut thin bards of fat bacon of six inches long and four broad, lay upon them very thin slices of veal of the same dimensions, wash the veal with yolk of egg, and put upon it some light forcemeat. Then roll them up, run a lark spit through sideway of each olive, tie a string over them to prevent their falling off, trim each end with a sharp knife, roast them gently, and froth and serve them up with a cullis sauce under
Notes
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