Olive Pie, Veal. — Line the edges of a pie-dish with good puff-paste. Cut two pounds of the fillet of veal into thin sUces a quarter of an inch thick, four inches long, and two wide. Make a forcemeat with four ounces of minced veal, four ounces of finely-shred suet, four ounces of grated bread-crumbs, three table-spoonfuls of chopped parsley, a tea-spoon- ful of mixed sweet herbs, four drachms of salt, two drachms of pepper, two drachms of pow- dered mace, two drachms of grated lemon-rind, and the well-beaten yolks of two eggs. Season the shoes of veal with a httle pepper and salt, place a slice of fat bacon upon each, and a httle of the forcemeat, and roll them up neatly and securely. Make the forcemeat which remains into balls. Place these amongst the oUves in a pie-dish, pour half a pint of nicely-seasoned gravy over them, line the edges of the dish with a good crust, place a cover of the same over the top, brush the pie with beaten egg, and bake in a good oven. The addition of a table- spoonful of lemon- juice and a glass of sherry, or a few sHced mushrooms, would greatly im- prove the gravy. This pie is good either cold or hot. Time, an hour and a half to bake. OLI (465) OLL Probable cost, 4s. 6d. Sufficient for five or six persons. Olive Sauce, for Ducks, Fowls, Beef- steaks, &C. — Take four ounces of fine olives. Remove the stones by cutting the fruit round and round in ribbons, in the same way that apples are pared. By this means they will be the same shape when done that they were at first. Throw them into boiling water for three or four minutes, then drain them, and put them into cold water to soak until the salt taste is extracted. Drain them, and simmer them gently in three-quarters of a pint of good brown gravy. Serve very hot. A cut lemon should be sent to table with this sauce, so that a little of the juice may be squeezed in if the addition is approved. Time to simmer, half an hour. Probable cost, Is. Sufficient for eight or nine persons. Oliver's Biscuits-— Put two ounces of fresh butter into a saucepan with a quarter of a pint of milk, and stir over a gentle fire until the butter is melted. Add a pinch of salt and a dessert-spoonful of yeast, then mix in very smoothly three-quarters of a pound of fine flour. Knead the mixture well, wrap it in a warmed cloth, put it into a bowl, and place it on a warm hearth for a quarter of an hour. Poll it out eight or nine times, leaving it at last a quarter of an inch thick. Stamp it into biscuits, with an ordinary cutter, prick these well with a fork, and bake them upon tins, in a moderate oven, until the biscuits are lightly browned, say for about half an hour. Probable cost, 4d. Olives. — Olives are the fruit of the olive- tree, and are imported to this country from France, Spain, and Italy. The Italian olives are the most highly-esteemed. They are used for ' dessert, or handed round between the courses as a whet to the appetite, and also to clear the ✪ Olives, Beef

AI-modernized reading of the original text

Olive Pie, Veal. — Line the edges of a pie-dish with good puff-paste. Cut two pounds of the fillet of veal into thin slices a quarter of an inch thick, four inches long, and two wide. Make a forcemeat with four ounces of minced veal, four ounces of finely-shred suet, four ounces of grated bread-crumbs, three table-spoonfuls of chopped parsley, a tea-spoonful of mixed sweet herbs, four drachms of salt, two drachms of pepper, two drachms of powdered mace, two drachms of grated lemon-rind, and the well-beaten yolks of two eggs. Season the slices of veal with a httle pepper and salt, place a slice of fat bacon upon each, and a httle of the forcemeat, and roll them up neatly and securely. Make the forcemeat which remains into balls. Place these amongst the olives in a pie-dish, pour half a pint of nicely-seasoned gravy over them, line the edges of the dish with a good crust, place a cover of the same over the top, brush the pie with beaten egg, and bake in a good oven. The addition of a tablespoonful of lemon- juice and a glass of sherry, or a few sliced mushrooms, would greatly improve the gravy. This pie is good either cold or hot. Time, an hour and a half to bake. OLI (465) OLL Probable cost, 4s. 6d. Sufficient for five or six persons. Olive Sauce, for Ducks, Fowls, Beefsteaks, &C. — Take four ounces of fine olives. Remove the stones by cutting the fruit round and round in ribbons, in the same way that apples are pared. By this means they will be the same shape when done that they were at first. Throw them into boiling water for three or four minutes, then drain them, and put them into cold water to soak until the salt taste is extracted. Drain them, and simmer them gently in three-quarters of a pint of good brown gravy. Serve very hot. A cut lemon should be sent to table with this sauce, so that a little of the juice may be squeezed in if the addition is approved. Time to simmer, half an hour. Probable cost, Is. Sufficient for eight or nine persons. Oliver's Biscuits-— Put two ounces of fresh butter into a saucepan with a quarter of a pint of milk, and stir over a gentle fire until the butter is melted. Add a pinch of salt and a dessert-spoonful of yeast, then mix in very smoothly three-quarters of a pound of fine flour. Knead the mixture well, wrap it in a warmed cloth, put it into a bowl, and place it on a warm hearth for a quarter of an hour. Poll it out eight or nine times, leaving it at last a quarter of an inch thick. Stamp it into biscuits, with an ordinary cutter, prick these well with a fork, and bake them upon tins, in a moderate oven, until the biscuits are lightly browned, say for about half an hour. Probable cost, 4d. Olives. — Olives are the fruit of the olivetree, and are imported to this country from France, Spain, and Italy. The Italian olives are the most highly-esteemed. They are used for ' dessert, or handed round between the courses as a whet to the appetite, and also to clear the

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Olives, BeefOlive Pie, VealOlive SauceOliver's Biscuits

Cassell's dictionary of cookery