To roast Olives on a Leg of Veal

Preparation info

  • Difficulty

    Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Cut a leg of veal into thin slices, and hack them with the back of a knife; then strew on them a little salt, grated nutmeg, sweet herbs finely minced, and the yolks of some herd eggs minced also, grated bread, a little beef-suet minced, currans, and sugar, mingle all together, and strew it on the olives, then roul it up in little rouls, spit them and roul the caul of veal about them, roast them and baste them in sweet butter; being roasted, make sauce with some of the stuffing, verjuyce, the gravy that drops from them, and some sugar, and serve the olives on it.