Veal Olives

Ingredients

• a little salt pork
• some bread crumbs
• 1 onion
• 1 egg well beaten
• Cut a 1/2 inch thick veal fillet
• into 3 inch pieces

Method

1. 1

   Chop salt pork with bread crumbs, onion, and seasonings.

2. 2

   Mix in beaten egg.

3. 3

   Spread mixture on veal pieces, roll up, and skewer.

4. 4

   Cover pan with veal stock, add olives, dredge with flour, and bake in a hot oven for about 15 minutes until tender.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 34. The excerpt below is the record exactly as published.

Veal Olives. Chop a little salt pork with some bread crumbs, i onion and season with salt, pepper 1SJ8 October* and a little sweet marjoram ; mix in i tgg well beaten. Cut a ^ inch thick veal fillet into 3 inch pieces. Spread some of this mix- ture on each piece ; roll up and skewer with wooden toothpicks. Cover the bottom of a pan with veal stock ; put in the olives, dredge them with flour and set the pan in a hot oven. When brown, put a bit of butter on each one and leave them in the oven for about 15 minutes or until tender. Serve at once. 20. — Oyster Balls. Stew I qt. of oysters and chop them fine. Take 6 potatoes, boil and mash them and pass them through a colander; work into them I gill of cream, the yolks of 4 eggs, some finely chopped parsley, pepper, salt, a little nutmeg, and lastly add the oysters. When well mixed form into balls, flour them and fry in deep fat. 21. — Salmi of Partridge. Take the breasts of cold partridge and put them into a stewpan with ]4 pint of stock ; add 2 small onions and a little thin lemon 129 October* peel, I teaspoonful of Worcestershire sauce, salt and pepper to taste. Stew until the sauce is reduced )4, then strain. Serve the meat on slices of fried bread and pour the sauce over. 22. — Venison Steak. Flatten the steak slightly ; season with salt and pepper ; baste with olive oil and broil over a brisk fire. 23.— Brunswick Stew. Cut a squirrel in pieces, as for a fricassee ) add a little salt and boil 5 minutes in i qt. of water. Put in y^ an onion, minced fine, i cup each of butter beans, tomatoes and corn, I slice of chopped salt pork, salt and pepper ; let all boil until tender ; take out the meat and thicken the gravy with a little flour. 24. — Oysters Sauteed. Drain tlie oysters ; season with salt and pepper; roll in fine corn-meal and fry in deep fat. Garnish with bits of lemon. 25. — Beefsteak Hollandaise Sauce. Heat a china bowl very hot; into it put ]/2 cup of butter and beat to a cream ; add 130 October to this the yolks of 4 eggs, beating them in one at a time ; then add the juice of a lemon, 2 saltspoonfuls of salt and i of paprika. Beat well and set the bowl in a basin of hot water; add to the sauce J^ of a cup of boiling water and stir until the consistency of cream. Broil the steak in the usual way and serve the sauce with it. 26. — Chicken with Pea Sauce. Cut a young chicken as for fricassee and place it in a baking-pan. Cover with a pt. of stock ; season with salt and pepper and a tablespoonful of chopped parsley; cover with another pan and let it cook for ^ an hour. After it has been in the oven about 15 minutes add to the gravy i can of French peas. When the chicken is cooked take it out and lay on a hot platter. Strain the gravy and peas through a sieve and pour over the chicken. 27. — Chestnut Croquettes. Shell, blanch and boil sufficient chestnuts to make i pt. While hot add i teaspoonful salt, same of onion juice, dash of cayenne and I tablespoonful of butter. Mix ; make October* into tiny rolls ; dip into egg then in crumbs and fry in smoking hot fat. — From •* Table Talk," Philadelphia. 28.— Devilled Lobster. After a lobster is boiled cut up in small pieces and season highly with salt and cay- enne pepper, chopped parsley, onion juice and a little mustard if liked. Put the mix- ture in the shell ; sprinkle over bread crumbs and bits of butter and bake until well browned. 29. — Meat Fritters. Take slices of cold meat; cut in neat pieces and lay them in lemon juice for 10 minutes ; drain ; season with salt and pepper; dip each piece into fritter batter and fry in hot fat. 30. — Mutton Chops with Tomato Sauce. Season 6 mutton chops with salt and pep- per ; baste with melted butter ; roll in bread crumbs and broil slowly ; arrange in a circle on a hot platter and pour tomato sauce in the centre. Tomato Sauce. — Put 2 table- 132 October* spoonfuls of butter into a saucepan ; add i chopped onion

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