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Veal Olives

Cut from an uncooked fillet of veal half a dozen slices half an inch thick, seven inches long, and four inches broad. Flatten these with a chopper, and brush them over with beaten yolk of egg. Lay upon each a thin slice of fat bacon the same size as the veal, brush this also with yolk of egg, and spread a layer of good veal forcemeat over it. Roll each piece up tightly, and bind it with twine. Flour the olives, or, if preferred, brush them with egg, and roll them in bread-crumbs. Melt a little dripping in a frying-pan, put in the olives, and turn them about till they are lightly browned all over. Drain, and place them closely side by side in a saucepan just large enough to hold them. Pour over them as much boiling gravy as will cover them, and let them simmer very gently till done enough. Lift them on to a dish, strain the gravy over, and garnish with slices of lemon and sprigs of parsley. Send fried bacon to table on a separate dish. The gravy in which the olives are to be stewed may be made as follows. Take the bones and trimmings of the veal with any bones of poultry there may be; break them into small pieces, and put them in a stewpan with a slice of butter or dripping, two sliced onions, a handful of parsley, a blade of mace, four cloves, and six or eight peppercorns. Shake the saucepan over the fire till the ingredients become slightly browned, then pour in gradually a quart of hot water. Let this boil, and thicken with a lump of brown thickening. Failing this, mix a table-spoonful of flour smoothly with a little cold water in a basin. Stir a portion of the boiling liquor with this, and add it to the rest. Add also a table-spoonful of ketchup and as much sugar browning as will make the gravy a good colour. Cover the saucepan closely, and let its contents simmer gently till the gravy is strong and pleasantly flavoured. Strain the sauce, let it cool a short time, clear it from fat, stir in some salt, let it boil, and it will be ready for use. If there are no bones from the veal, one pennyworth of fresh bones or half a pound of lean beef or veal may be used instead. Time, one hour and a half to simmer the bones, two hours to stew the olives. Probable cost, veal, 1s. 1d. per pound. Sufficient for five or six persons.