Home › The Principles of Cookery › Veal Olives, Roasted

Veal Olives, Roasted

Prepare the olives as before. Skewer them and bind them firmly to keep in the forcemeat. Flour them, or, if preferred, dip them in egg and roll them in bread-crumbs, lay them on a lark-spit, and put them down to a clear fire. Baste liberally till done enough. Take them up, and serve with good brown gravy or with mushroom sauce and sliced cucumber. Time to roast the olives, about three-quarters of an hour.