Veal Olives

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for serving
Instructions (9)
  1. Cut long thin collops of veal.
  2. Beat them.
  3. Lay thin slices of fat bacon on them.
  4. Add a layer of forcemeat seasoned high, with the addition of shred shalot, and Cayenne.
  5. Roll them tight, about the size of two fingers, but not more than two or three inches long.
  6. Fasten them round with a small skewer.
  7. Rub egg over.
  8. Fry them of a light brown.
  9. Serve with brown gravy.
Original Text
Veal Olives. Cut long thin collops: beat them, and lay on them thin slices of fat bacon, and over a layer of forcemeat seasoned high, with the addition of shred shalot, and Cayenne. Roll them tight, about the size of two fingers, but not more than two or three inches long: fasten them round with a small skewer: rub egg over, and fry them of a light brown. Serve with brown gravy.
Notes
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