Veal Olives. No. 4.

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

forcemeat
collops
large oysters ↝ Oysters, raw [Shellfish]

Ragout

oysters ↝ Oysters, raw [Shellfish]
sweetbreads ↝ Sweetbreads [Liver and organ meats]
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Garnish

fried oysters ↝ Oysters, raw [Shellfish]
grated bread ↝ Bread, vegetable [Yeast breads]

Instructions (2)

Lay over your forcemeat; first lard your collops, and lay a row of large oysters; and then roll them up, and roast or bake them.
Make a ragout of oysters, sweetbreads fried, a few morels and mushrooms, and lay in the bottom of your dish, and garnish with fried oysters and grated bread.

Original Text

Veal Olives. No. 4.

Lay over your forcemeat; first lard your collops, and lay a row of large oysters; and then roll them up, and roast or[156] bake them. Make a ragout of oysters, sweetbreads fried, a few morels and mushrooms, and lay in the bottom of your dish, and garnish with fried oysters and grated bread.

Notes

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