in a stewpan with a slice of butter or drip-
ping, two sliced onions, a handful of parslej', a
blade of mace, four cloves, and six or eight
peppercorns. Shake the saucepan over the fire
till the ingredients become sKghtly browned,
then pour in gradually a quart of hot water.
Let this boil, and thicken with a lump of
brown thickening. FaiHng this, mix a table-
spoonful of flour smoothly with a little cold
water in a basin. Stu- a portion of the boiling-
liquor with this, and add it to the rest. Add
also a table-spoonful of ketchup and as much
sugar browning as will make the gravy of a
good colour. Cover the saucepan closely, and
let its contents simmer gently till the gravy is
strong and pleasantly flavoured. Strain the
sauce, let it cool a short time, clear it from fat,
stir in some salt✪ Veal Olives, let it boil, and it will be ready
for use. If there are no bones from the veal, one
pennj'worth of fresh bones or half a pound of
lean beef or veal maybe used instead. Time,
one hour and a half to simmer the bones, two
hours to stew the olives. Probable cost, veal,
Is. Id. per pound. Sufficient for five or six
persons.
Veal Olives (another way). — Cut five
slices of veal sLx inches long, four wide, and as
thin as possible, from the fillet, and an equal
number of exceedingly thin slices of bacon of
the same shape and size. Fatten the veal with
a chopper, spread a portion of the forcemeat
upon it, and cover this with the bacon. Pioll the
olives fiiTuly, and fasten them with a skewer,
or bind them with twine. Flour them, or if
preferred dip them twice in beaten egg and
bread-crumbs. Brown them in a httle fat, put
them side by side in a small stewpan, cover
with gravy, and simmer very gently till tender,
basting them constantly. When done enough
place them on a dish, strain and skim the gravy,
and stir into it a glassful of light wine or a table-
spoonful of lemon- juice or walnut-pickle. Let
it boil, pour it over the oHves, and serve. By
way of variety, instead of ordinary veal force-
meat the stuffing may be prepared as follows : —
Scrape half a pound of undressed veal and one
ounce of lean ham with the back of a knife till
the fibre only is left. Put this pulp into a
mortar with a cleaned anchovy, an ounce of suet
from the loin chopped separately, a tea-spoonful
of finely-chopped parsley, half a tea-spoonful
of mixed and powdered herbs, a dessert-spoon-
ful of corn-flour, and a little salt, cayenne, and
grated nutmeg. Mix and pound the ingi-edients
thoroughly, and bind the forcemeat together
with beaten &gg. Time, about two hours to
stew the olives. Probable cost, veal. Is. Id
per pound. Sufficient for four or five persons.
Veal Olives (another way) . — Prepare the
olives in the usual way. Brown them in a
little fat, drain them, pack them in a saucepan,
and stew them in gi-avy till tender. A few
minutes before serving put with them half a
pint of stewed button mushrooms, a table-
spoonful of lemon pickle or lemon- juice, and a
glassful of Marsala. A dozen fried oysters may
be added if hked. ✪ Veal Olives
Veal Olives, Eoasted.— Prepare the
olives as before. Skewer them and bind them
firmly to keep in the forcemeat. Flour them.
VEA
( 1058 )
VEA
Page 2155 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
in a stewpan with a slice of butter or dripping, two sliced onions, a handful of parslej', a blade of mace, four cloves, and six or eight peppercorns. Shake the saucepan over the fire till the ingredients become slightly browned, then pour in gradually a quart of hot water. Let this boil, and thicken with a lump of brown thickening. Failing this, mix a tablespoonful of flour smoothly with a little cold water in a basin. Stir a portion of the boiling liquor with this, and add it to the rest. Add also a table-spoonful of ketchup and as much sugar browning as will make the gravy of a good colour. Cover the saucepan closely, and let its contents simmer gently till the gravy is strong and pleasantly flavoured. Strain the sauce, let it cool a short time, clear it from fat, stir in some salt, let it boil, and it will be ready for use. If there are no bones from the veal, one pennyworth of fresh bones or half a pound of lean beef or veal maybe used instead. Time, one hour and a half to simmer the bones, two hours to stew the olives. Probable cost, veal, Is. Id. per pound. Sufficient for five or six persons.
Veal Olives (another way). — Cut five slices of veal six inches long, four wide, and as thin as possible, from the fillet, and an equal number of exceedingly thin slices of bacon of the same shape and size. Flatten the veal with a chopper, spread a portion of the forcemeat upon it, and cover this with the bacon. Roll the olives firmly, and fasten them with a skewer, or bind them with twine. Flour them, or if preferred dip them twice in beaten egg and bread-crumbs. Brown them in a little fat, put them side by side in a small stewpan, cover with gravy, and simmer very gently till tender, basting them constantly. When done enough place them on a dish, strain and skim the gravy, and stir into it a glassful of light wine or a tablespoonful of lemon-juice or walnut-pickle. Let it boil, pour it over the oHves, and serve. By way of variety, instead of ordinary veal forcemeat the stuffing may be prepared as follows : — Scrape half a pound of undressed veal and one ounce of lean ham with the back of a knife till the fibre only is left. Put this pulp into a mortar with a cleaned anchovy, an ounce of suet from the loin chopped separately, a teaspoonful of finely-chopped parsley, half a teaspoonful of mixed and powdered herbs, a dessert-spoonful of corn-flour, and a little salt, cayenne, and grated nutmeg. Mix and pound the ingredients thoroughly, and bind the forcemeat together with beaten &gg. Time, about two hours to stew the olives. Probable cost, veal. Is. Id per pound. Sufficient for four or five persons.
Veal Olives (another way) . — Prepare the olives in the usual way. Brown them in a little fat, drain them, pack them in a saucepan, and stew them in gravy till tender. A few minutes before serving put with them half a pint of stewed button mushrooms, a tablespoonful of lemon pickle or lemon- juice, and a glassful of Marsala. A dozen fried oysters may be added if hked.
Veal Olives, Eoasted.— Prepare the olives as before. Skewer them and bind them firmly to keep in the forcemeat. Flour them.
VEA
( 1058 )
VEA
Records on this page
Veal OlivesVeal Olives