Veal Olives

Ingredients

• half a dozen slices of veal
• slices of fat bacon
• good veal forcemeat
• a little dripping
• as much boiling gravy as will cover them
• salt
• pepper
• slices of lemon
• sprigs of parsley

Method

1. 1

   Flatten veal slices, brush with egg, layer with bacon and forcemeat, roll tightly, and bind.

2. 2

   Brown in dripping, then place in a saucepan, cover with gravy, and simmer until done.

3. 3

   Serve with strained gravy and garnish.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2154. The excerpt below is the record exactly as published.

Veal Olives) . Place them in the pie-dish, piling them highest in the centre, and intersperse amongst them a dozen or more forcemeat balls about the size of marbles, the yolks of four hard-boiled eggs cut into halves, eight or ten stewed mushrooms, and a pickled cucumber sliced. Pour over the olives some good highly-seasoned gravy thickened with brown thickening and flavoured with lemon- juice and a glassful of sherry. A little cream may be added if liked. Cover the pie with good pastry, and bake it in a well-heated oven. Time to bake a moderate-sized pie, one houi- to one hour and a haK. Veal Olives.— Cut half a dozen slices half an inch thick, seven inches long, and four inches broad, from an undressed fillet of veal. Flatten these with a chopper, and brush them over with beaten yolk of egg. Lay upon each a thin slice of fat bacon the same size as the veal, brush this also with yolk of egg, and spread a layer of good veal forcemeat over it. lioU each piece up tightly, and bind it with twine. Flour the olives, or if preferred brush them with egg, and roll them in bread-crumbs. Melt a little dripping in a frying-pan, put in the olives, and turn them about till they are Ughtly browned all over. Drain, and place them closely side by side in a saucepan just large enough to hold them. Pour over them as much boiling gravy as wiU cover them, and let them simmer very gently till done enough. Lift them on a dish, strain the gravy over, and garnish with slices of lemon and sprigs of parsley. Send fried bacon to table on a separate dish. The grav}' in which the ohves are to be stewed may be made as follows : —Take the bones and trimmings of the veal with any bones of poultry that there may be ; break them into small pieces, and put them 72 in a stewpan with a slice of butter or drip- ping, two sliced onions, a handful of parslej', a blade of mace, four cloves, and six or eight peppercorns. Shake the saucepan over the fire till the ingredients become sKghtly browned, then pour in gradually a quart of hot water. Let this boil, and thicken with a lump of brown thickening. FaiHng this, mix a table- spoonful of flour smoothly with a little cold water in a basin. Stu- a portion of the boiling- liquor with this, and add it to the rest. Add also a table-spoonful of ketchup and as much sugar browning as will make the gravy of a good colour. Cover the saucepan closely, and let its contents simmer gently till the gravy is strong and pleasantly flavoured. Strain the sauce, let it cool a short time, clear it from fat, stir in some salt

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