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Olives, Veal

Proceed as for beef olives, substituting veal for beef. Place a thin slice of fat bacon or ham, of the same size and shape as the veal made with olives, roll them up securely, brush them over with egg, dip them in bread-crumbs, roast them on a lark-spit, and serve on a hot dish with brown gravy and mushrooms poured over them. Instead of being roasted, they may be stewed in a pint of veal stock, thickened with butter and flour, and garnished with beetroot or cucumber. Time, three-quarters of an hour to roast; one hour to stew. Probable cost, 3s. 6d. Sufficient for half a dozen persons.