Veal Olives
From What to Have for Dinner, 1905
Serve on toast with sauce.
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 41. The excerpt below is the record exactly as published.
VEAL OLIVES. | GREEN StRInG Brans. DresseD LETTUCE. CHEEs—E BREAD WAFERS. VANILLA Ioz CrEAM IN CANTALOUPE CASES. \ OatmesL SNAPS. 156 What to Have for Dinner. WHITE SOUP. Knuckle of veal 4 tablespoon salt 2 slices turnip 2 tablespoons farina 1 slice carrot 2 quarts cold water 4 tablespoon peppercorns Yolks 3 eggs 1 onion, sliced White 1 egg : & cups cream Wipe veal, remove meat and cut in small pieces. Put ! meat and bone in soup kettle, add turnip, carrot, onion, salt, peppercorns, farina and cold water. Bring slowly to boiling point, and let simmer four hours; then strain and remove fat. Add egg white to egg yolks, beat slightly, and add cream ; then add to soup. Heat nearly to boiling point and serve at once. BREAD STICKS. . (See p. 141, under Easter Dinners, Menu No. I.) COLD HALIBUT WITH SAUCE TYROLIENNE. Clean a piece of halibut weighing two and one-half pounds. Steam or boil, remove outside skin and bones, chill and serve cold with SAUCE TYROLIENNE. cup Mayonnaise Dressing 1 tablespoon parsley, 1 tablespoon capers, finely finely chopped chopped 1 gherkin, finely chopped 4 tablespoons tomato purée Mix ingredients in order given. To obtain tomato purée, cook one-half can tomatoes until reduced to three tablespoons; then rub through a sieve. Chill before adding to Mayonnaise Dressing. Dinners for Occasions. 157 VEAL OLIVES. 14 Ibs. veal cut from leg 1 teaspoon lemon juice 3 crackers Few drops onion juice 2 tablespoons butter 1 teaspoon salt 1 egg 4 teaspoon pepper 4 teaspoon thyme Few grains cayenne
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