Veal Olives

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. fillet of veal
  • 8 thin bacon rashers
  • 4–6 oz. veal forcemeat
  • oz. butter or fat
  • 1 pt. brown sauce


  • Mashed potatoes
  • green peas
  • slices of lemon
  • spinach purée


Prepare the veal and cut it into 8 thin slices about 4 in. by 3 in. and season. Place a slice of bacon on each piece of meat and spread with a thin layer of forcemeat. Then roll up tightly and fasten securely with fine string. Heat the fat in a saucepan and fry the rolls (olives) until lightly browned. Pour off the surplus fat and add the hot brown sauce to the olives. Cover and simmer gently for about 1½ hr. When tender, remove the string and place the olives on a bed of mashed potato and pour the sauce over. Garnish with green peas and slices of lemon and serve with spinach purée.