Veal Olives: Date Added: 21 Nov 2009
Listed in: Veal

1 leg of veal
1 bread crumbs
1 butter
1 small onion, minced
1 salt
1 pepper
1 egg
1 cloves
1 butter
1 small onion, chopped
1 hard-boiled eggs

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.

Yield: 12 servings

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