Olives de Veau (Veal Olives)

Ingredients

• 1 lb. lean veal (cushion or fillet)
• 2 tablespoonfuls bread-crumbs
• 1 ounce finely chopped beef suet
• ½ oz. butter
• chopped parsley
• mixed herbs
• lemon-rind
• nutmeg
• 1 egg
• salt
• pepper
• ¼ glass sherry

Method

1. 1

   Cut the meat into slices, beat them out, and pare each slice.

2. 2

   Mince the trimmings and mix with suet, butter, bread-crumbs, parsley, lemon-rind, herbs, salt, pepper, and nutmeg.

3. 3

   Spread stuffing on each slice, roll up, and tie with string.

4. 4

   Fry in dripping or butter, add brown sauce and sherry, and stew until tender.

5. 5

   Serve on a bed of spinach or mashed potatoes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 249. The excerpt below is the record exactly as published.

Olives de Veau (Veal Olives). — 1 lb. lean veal (cushion op fillet), 2 tdblespoonfuls bread-crumbs, 1 ounce finely chopped beef suet, ^ oz. butter, chopped parsley, mixed herbs, lemon-rind and nutmeg, 1 egg, salt and pepper, brown sauce, % glass sherry.

Cook this with the app: pantry check, scaling, and the assistant.