* * * * *
VEAL OLIVES.
Take the bone out of the fillet and cut thin slices the size of the leg,
beat them flat, rub them with the yelk of an egg beaten, lay on each
piece a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg,
chopped parsley, and bread crumbs over all, roll them up tight, and
secure them with skewers, rub them with egg and roll them in bread
crumbs, lay them on a tin dripping pan, and set them in an oven; when
brown on one side, turn them, and when sufficiently done, lay them in a
rich highly seasoned gravy made of proper thickness, stew them till
tender, garnish with forcemeat balls and green pickles sliced.
* * * * *
RAGOUT OF A BREAST OF VEAL.
Separate the joints of the brisket, and saw off the sharp ends of the
ribs, trim it neatly, and half roast it; put it in a stew pan with a
quart of good gravy seasoned with wine, walnut and mushroom catsup, a
tea-spoonful of curry powder, and a few cloves of garlic; stew it till
tender, thicken the gravy, and garnish with sweatbreads nicely broiled.
* * * * *
FRICANDO OF VEAL.
Cut slices from the fillet an inch thick and six inches long, lard them
with slips of lean middling of bacon, bake them a light brown, stew them
in well seasoned gravy, made as thick as rich cream, serve them up hot,
and lay round the dish sorrel stewed with butter, pepper and salt, till
quite dry.
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