Veal Olives

Ingredients

• 1 lb. lean veal (cushion or fillet)
• 1 oz. finely-chopped beef suet
• Chopped parsley
• Lemon rind
• 1 egg
• 2 tablespooni'uls crumbs
• 2 oz. butter
• Mixed herbs
• Nutmeg
• Salt
• pepper
• 5 glass sherry

Method

1. 1

   Cut the meat into slices, beat them out, and mince the trimmings.

2. 2

   Mix with suet, butter, breadcrumbs, parsley, lemon rind, herbs, and egg.

3. 3

   Spread on slices, roll up, and tie.

4. 4

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

5. 5

   Serve on spinach or mashed potatoes.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 13. The excerpt below is the record exactly as published.

VEAL OLIVES. 1 lb. lean veal (cushion or fillet) 1 oz. finely-chopped beef suot Chopped parsley Lemon rind 1 egg Brown sauce 2 tablespooni'uls crumbs 2 oz. butter Mixed herbs Nutmegr Salt and pepper 5 glass sherry

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