Veal olives
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Veal olives
Last updated 6/12/2012 1:28:15 AM. Recipe ID 63529. Report a problem with this recipe.
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      Title: Veal olives
 Categories: Meats
      Yield: 12 Servings
      1    Leg of Veal
           Bread Crumbs
      1 sm Onion, minced
      1    Egg
      1 sm Onion, chopped
           Hard-boiled Eggs
  Slice as large pieces as you can get from a leg of veal; make
  stuffing of grated bread, butter, a little onion, minced salt,
  pepper, and spread over the slices. Beat an egg and put over the
  stuffing; roll each slice up tightly and tie with a thread; stick a
  few cloves in them, grate bread thickly over them after they are put
  in the skillet, with butter and onions chopped fine; when done lay
  them on a dish. Make your gravy and pour over them.  Take the threads
  off and garnish with eggs, boiled hard, and serve. To be cut in
  This recipe was published in _Our_Own_Cook_Book_ in 1892 and was Julia
  Grants own recipe.  I typed it word for word and punctuation for
  punctuation out of the picture in the Source Cookbook.

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Recipe ID 63529 (Apr 03, 2005)

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