Veal Olives

Original Instructions

1. 1

   Cut up a slice of a fillet of veal, about half an inch thick, into squares of three inches

2. 2

   Mix up a little salt pork, chopped with bread crumbs, one onion, a little pepper, salt, sweet marjoram, and one egg well beaten

3. 3

   Put this mixture upon the pieces of veal, fastening the four corners together with little bird skewers

4. 4

   Lay them in a pan with sufficient veal gravy or light stock to cover the bottom of the pan, dredge with flour and set in a hot oven

5. 5

   When browned on top, put a small bit of butter on each

6. 6

   Let them remain until quite tender, which will take twenty minutes

7. 7

   Serve with horse-radish