Veal Olives with Tomato Sauce

Ingredients

• about 1| lbs. of lean veal
• 2 ozs. of cooked ham
• a tea-spoonful of chopped parsley
• 1 oz. of soft bread crumbs
• moisten with a beaten egg
• about a gill of stock
• half a gill of well reduced tomato sauce
• a small glass of claret or sherry
• a sliced carrot
• a sliced onion

Method

1. 1

   Shape veal into ovals, mix trimmings with ham, mushrooms, parsley, breadcrumbs, egg, salt, and pepper.

2. 2

   Spread on veal, roll, tie, and place in a buttered paper-bag with bacon, carrot, onion, stock, tomato sauce, and claret.

3. 3

   Cook for 35 minutes.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 21. The excerpt below is the record exactly as published.

Veal Olives with Tomato Sauce. Cut into rather thin slices about 1| lbs. of lean veal (loin, neck, or cushion part). Shape them into ovals and flatten out the ends by means of a cutlet bat, chop the meat trimmings very finely together with 2 ozs. of cooked ham and a few preserved mushrooms. Mix this with a tea-spoonful of chopped parsley, 1 oz. of soft bread crumbs, and moisten with a beaten egg, season with salt and pepper, and stir well. Spread one side of the veal slices with a layer of this mixture and roll up each, tie with a piece of very thin string or twine, and place them in a well buttered paper- bag, previously lined with thinly cut slices of bacon, a sliced carrot and onion (the latter may, if liked, be previously fried with a little butter). Lastly, add about a gill of stock, half a gill of well reduced tomato sauce, and a small glass of claret or sherry

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