Veal olives
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of Veal | |
| Bread Crumbs | ||
| Butter | ||
| 1 | small | Onion, minced |
| Salt | ||
| Pepper | ||
| 1 | Egg | |
| Cloves | ||
| Butter | ||
| 1 | small | Onion, chopped |
| Hard-boiled Eggs | ||
Directions
Slice as large pieces as you can get from a leg of veal; make stuffing of grated bread, butter, a little onion, minced salt, pepper, and spread over the slices. Beat an egg and put over the stuffing; roll each slice up tightly and tie with a thread; stick a few cloves in them, grate bread thickly over them after they are put in the skillet, with butter and onions chopped fine; when done lay them on a dish. Make your gravy and pour over them. Take the threads off and garnish with eggs, boiled hard, and serve. To be cut in slices.
This recipe was published in _Our_Own_Cook_Book_ in 1892 and was Julia Grants own recipe. I typed it word for word and punctuation for punctuation out of the picture in the Source Cookbook.
Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant
Posted by: Sandy May 11/93
Related recipes
- Italian veal
- Olives'olives
- Provencale beef olives
- Sicilian beef olives
- Veal birds
- Veal delicious
- Veal francesca
- Veal loaf
- Veal navona
- Veal parmesan
- Veal parmigiano
- Veal pie
- Veal salami
- Veal scaloppine with tomatoes & olives
- Veal scaloppine with tomatoes and olives
- Veal sicilienne
- Veal with almonds & prunes
- Veal with almonds and prunes
- Veal with artichokes
- Veal with vinegar sauce