Veal Olives

1. 1

   Slice as large pieces as you can get from a leg of veal; make stuffing of grated bread, butter, a little onion, minced salt, pepper, and spread over the slices.

2. 2

   Beat an egg and put over the stuffing; roll each slice up tightly and tie with a thread; stick a few cloves in them, grate bread thickly over them after they are put in the skillet, with butter and onions chopped fine; when done lay them on a dish.

3. 3

   Make your gravy and pour over them.

4. 4

   Take the threads off and garnish with eggs, boiled hard, and serve.

5. 5

   To be cut in slices.

No additional tips available.