Veal Olives

Ingredients

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

Instructions

1. Remove the bone from the veal fillet and cut thin slices the size of the leg. Beat each slice flat. Rub each piece with beaten egg yolk.
2. Lay a thin slice of boiled ham on each piece of veal. Sprinkle with salt, pepper, grated nutmeg, chopped parsley, and bread crumbs.
3. Roll each piece up tightly and secure with skewers. Rub the rolled pieces with egg and roll them in bread crumbs.
4. Lay them on a tin dripping pan and place in an oven. When brown on one side, turn them. When sufficiently done, remove from the oven.
5. Lay the veal olives in a rich, highly seasoned gravy of proper thickness. Stew them until tender.
6. Garnish with forcemeat balls and sliced green pickles.