Veal Olives

Ingredients

• half a pound of uncooked veal
• one ounce of lean ham
• one anchovy
• the tenth part of a nutmeg
• a quarter of a grain of cayenne
• a saltspoonful of white pepper
• a saltspoonful of mixed sweet herbs
• a teaspoonful of chopped parsley
• a dessertspoonful of Oswego flour
• one ounce of veal suet
• a well-beaten egg
• six slices of veal
• the same number of pieces of fat bacon

Method

1. 1

   Mix veal, ham, anchovy, and seasonings.

2. 2

   Cut veal into pieces, roll with force-meat and bacon.

3. 3

   Simmer in gravy for two hours, baste constantly.

4. 4

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 108. The excerpt below is the record exactly as published.

Veal Olives. — Scrape half a pound of uncooked veal and one ounce of lean ham ; clean and pound one anchovy ; mix well together and season with the tenth part of a nutmeg grated, a quarter of a grain of cayenne, a saltspoonful of white pepper, a saltspoonful of mixed sweet herbs, a teaspoonful of chopped parsley, a dessertspoonful of Oswego flour, one ounce of veal suet finely chopped, and a well- beaten egg. Cut some slices of veal oflf the fillet as thin as possible, and trim them into pieces four and a half inches long and three inches wide (six will be required) ; roll these flat with, the rolling pin ; have the same number of pieces of fat bacon

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