Home › The Principles of Cookery › VEAL OLIVES (another way) (Cut from the fillet five)

VEAL OLIVES (another way) (Cut from the fillet five)

Cut from the fillet five slices of veal six inches long, four wide, and as thin as possible, and an equal number of exceedingly thin slices of bacon of the same shape and size. Flatten the veal with a chopper, spread a portion of forcemeat upon it, and cover this with the bacon. Roll the olives firmly, and fasten them with a skewer, or bind them with twine. Flour them, or, if preferred, dip them twice in beaten egg and bread-crumbs. Brown them in a little fat, put them side by side in a small stewpan, cover with gravy, and simmer very gently till tender, basting them constantly. When done enough place them on a dish, strain and skim the gravy, and stir into it a glassful of light wine or a table-spoonful of lemon-juice or walnut pickle. Let it boil, pour it over the olives, and serve. By way of variety, instead of ordinary veal forcemeat the stuffing may be prepared as follows. With the back of a knife scrape half a pound of uncooked veal and one ounce of lean ham till the fibre only is left. Put the pulp into a mortar with a cleaned anchovy, an ounce of suet from the loin chopped separately, a tea-spoonful of finely-chopped parsley, half a tea-spoonful of mixed and powdered herbs, a dessert spoonful of cornflour, and a little salt, cayenne, and grated nutmeg. Mix and pound the ingredients thoroughly, and bind the forcemeat together with beaten egg. Time, about two hours to stew the olives. Probable cost, veal, 1s. 1d. per pound. Sufficient for four or five persons.