Veal Olives

Ingredients

• a slice of a fillet of veal
• salt pork chopped
• one onion
• pepper
• salt
• sweet marjoram
• cloves
• a well beaten egg
• veal gravy or light stock
• dredge with flour
• a bit of butter

Method

1. 1

   Cut the veal into squares of three inches.

2. 2

   Mix the salt pork with bread crumbs, onion, pepper, salt, sweet marjoram, and cloves with a beaten egg.

3. 3

   Put this mixture on the pieces of veal, fasten the corners with skewers, lay them in the pan with gravy or stock to cover the bottom, dredge with flour, and when browned on top, drop a bit of butter on each.

4. 4

   Cook for about twenty-five minutes.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 60. The excerpt below is the record exactly as published.

VEAL OLIVES. Cut up a slice of a fillet of veal, about half an inch thick, into squares of three inches. Mix up a little salt pork chopped with bread crumbs, one onion, pepper, salt, sweet marjoram and cloves, with a well beaten egg ; put this mixture upon the pieces of veal, fasten the four corners together with skewers ; lay them in the pan with veal gravy or light stock enough to cover MEATS. 107 bottom of pan ; dredge with flour, and when well browned on top, drop a bit of butter

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