Olives of Veal, the French way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

two pounds of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
two anchovies
the yolks of two hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
some oysters ↝ Oysters, raw [Shellfish]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
marjoram ↝ Parsley, raw [Not included in a food category]
parsley ↝ Parsley, raw [Not included in a food category]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mace ↝ Spices, mace, ground [Spices and Herbs]
your veal caul ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a layer of bacon ↝ Beef, bacon, cooked [Bacon]
a layer of bacon ↝ Beef, bacon, cooked [Bacon]
good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Take two pounds of veal, some marrow, two anchovies, the yolks of two hard eggs, a few mushrooms, and some oysters, a little thyme, marjoram, parsley, spinach, lemon-peel, salt, pepper, nutmeg and mace, finely beaten.
Take your veal caul, lay a layer of bacon and a layer of the ingredients, and a layer of bacon and a layer of the ingredients.
Roll it in the veal caul.
Either roast it or bake it. An hour will do either.
When enough, cut it into slices, lay it into your dish, and pour good gravy over it.
Garnish with lemon.

Original Text

Olives of Veal, the French way.
TAKE two pounds of veal, some marrow, two anchovies, the yolks of two hard eggs, a few mushrooms, and some oysters, a little thyme, marjoram, parsley, spinach, lemon-peel, salt, pepper, nutmeg and mace, finely beaten; take your veal caul, lay a layer of bacon and a layer of the ingredients, and a layer of bacon and a layer of the ingredients, roll it in the veal caul, and either roast it or bake it. An hour will do either. When enough, cut it into slices, lay it into your dish, and pour good gravy over it. Garnish with lemon.

Notes

—