Veal Olives. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Veal Olives
Sauce
Instructions (7)
  1. Take a good fillet of veal, and cut large collops, not too thin, and hack them well.
  2. Wash them over with the yolk of an egg.
  3. Then spread on a good layer of forcemeat, made of veal pretty well seasoned.
  4. Roll them up, and wash them with egg.
  5. Lard them over with fat bacon, tie them round, if you roast them; but, if to be baked, you need only wash the bacon over with egg.
  6. Garnish with slices of lemon.
Sauce
  1. For sauce take thick butter and good gravy, with a piece of lemon.
Original Text
Veal Olives. No. 3. Take a good fillet of veal, and cut large collops, not too thin, and hack them well; wash them over with the yolk of an egg; then spread on a good layer of forcemeat, made of veal pretty well seasoned. Roll them up, and wash them with egg; lard them over with fat bacon, tie them round, if you roast them; but, if to be baked, you need only wash the bacon over with egg. Garnish with slices of lemon, and for sauce take thick butter and good gravy, with a piece of lemon.
Notes
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