Veal Olives
From Cassell's dictionary of cookery, 1892
Serves 3
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2155. The excerpt below is the record exactly as published.
Veal Olives (another way) . — Prepare the olives in the usual way. Brown them in a little fat, drain them, pack them in a saucepan, and stew them in gi-avy till tender. A few minutes before serving put with them half a pint of stewed button mushrooms, a table- spoonful of lemon pickle or lemon- juice, and a glassful of Marsala. A dozen fried oysters may be added if hked.
Cook this with the app: pantry check, scaling, and the assistant.