Veal Olives

Ingredients

• veal fillet
• 1 egg
• boiled ham
• salt
• pepper
• nutmeg
• parsley
• bread crumbs
• gravy
• forcemeat balls
• green pickles

Instructions

1. Take the bone out of the fillet and cut thin slices the size of the leg.
2. Beat them flat, and rub them with the yelk of an egg beaten.
3. Lay on each piece a thin slice of boiled ham, and sprinkle salt, pepper, grated nutmeg, chopped parsley, and bread crumbs over all.
4. Roll them up tight and secure them with skewers.
5. Rub them with egg and roll them in bread crumbs.
6. Lay them on a tin dripping pan and set them in an oven.
7. When brown on one side, turn them; and when sufficiently done, lay them in a rich highly seasoned gravy made of proper thickness, and stew them till tender.
8. Garnish with forcemeat balls and green pickles sliced.