Veal Olives
Cut up a slice of a fillet of veal, about half an inch thick, into squares of three inches. Mix up a little salt pork chopped with bread crumbs, one onion, pepper, salt, sweet marjoram and cloves, with a well beaten egg; put this mixture upon the pieces of veal, fasten the four corners together with skewers; lay them in the pan with veal gravy or light stock enough to cover bottom of pan; dredge with flour, and when well browned on top, drop a bit of butter on each, and let them remain about twenty-five minutes, at which time they will be nice and tender. Serve with horseradish.