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Veal olives

Yield: 12 Servings

Ingredients:

• 1 Leg of Veal Bread Crumbs Butter
• 1 sm Onion minced Salt Pepper
• 1 Egg Cloves Butter
• 1 sm Onion

Instructions:

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 slices. 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. Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant Posted by: Sandy May 11/93

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