Cassell's dictionary of cookery

gently for three-quarters of an hour. Clean two pounds of new potatoes. Let them boil up once, then put them in the stewpan above the meat, cover closeh-, and simmer again untU they are done enough. Before serving add salt and pepper if required. Place the cutlets in the centre of a hot dish, and put the potatoes round them with any other vegetables that may have been cooked for the purpose. Young carrots, green peas, or cauliflowers are all good. A slice of lean ham is a great improvement to this dish. Time, an hour and a quarter. Probable cost, 3s. Sufficient for fom- or five persons. Veal Olive Pie. — Take the remains of a dressed fillet of veal. Cut the meat into thin slices, cover these with pieces of bacon, spread forcemeat upon them, and roll them firmly. Place them in a pie-dish, piling them high in the centre, pour over them a little gravy made from the bones and trimmings of the veal and thickened with brown thickening. Line the edges of the dish with pastry, cover with the same, and bake the pie in a well-heated oven. The pie will of course be much better if the olives are made with fresh veal. Time to bake <i moderate-sized pie, one hour to one hour and a half. Veal Olive Pie (superior). — Make the olives according to the instructions given in the following recipe {see Veal Olives) . Place them in the pie-dish, piling them highest in the centre, and intersperse amongst them a dozen or more forcemeat balls about the size of marbles, the yolks of four hard-boiled eggs cut into halves, eight or ten stewed mushrooms, and a pickled cucumber sliced. Pour over the olives some good highly-seasoned gravy thickened with brown thickening and flavoured with lemonjuice and a glassful of sherry. A little cream may be added if liked. Cover the pie with good pastry, and bake it in a well-heated oven. Time to bake a moderate-sized pie, one hour to one hour and a half. Veal Olives.— Cut half a dozen slices half an inch thick, seven inches long, and four inches broad, from an undressed fillet of veal. Flatten these with a chopper, and brush them over with beaten yolk of egg. Lay upon each a thin slice of fat bacon the same size as the veal, brush this also with yolk of egg, and spread a layer of good veal forcemeat over it. Roll each piece up tightly, and bind it with twine. Flour the olives, or if preferred brush them with egg, and roll them in bread-crumbs. Melt a little dripping in a frying-pan, put in the olives, and turn them about till they are lightly browned all over. Drain, and place them closely side by side in a saucepan just large enough to hold them. Pour over them as much boiling gravy as will cover them, and let them simmer very gently till done enough. Lift them on a dish, strain the gravy over, and garnish with slices of lemon and sprigs of parsley. Send fried bacon to table on a separate dish. The grav}' in which the ohves are to be stewed may be made as follows : —Take the bones and trimmings of the veal with any bones of poultry that there may be ; break them into small pieces, and put them