Veal Recipe with Olives
Cut up a slice of a fillet of veal, about half an inch thick, into
squares of three inches. Mix up a bit of salt pork, chopped with
bread crumbs, one onion, a bit of pepper, salt, sweet marjoram,
and one egg well beaten; put this mixture on the pieces of veal,
fastening the four corners along with little bird skewers; lay
them in a pan with adequate veal gravy or light stock to cover
the bottom of the pan, dredge with flour and set in a hot oven.
When browned on top, put a small bit of butter on each, and let
them remain until quite tender, which will take twenty minutes cooking time.
Serve veal with olives recipe with horse radish.