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Veal Olives No 3

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Take a good fillet of veal, and cut large collops, not too thin, and

hack them well; wash them over with the yolk of an egg; then spread on a

good layer of forcemeat, made of veal pretty well seasoned. Roll them

up, and wash them with egg; lard them over with fat bacon, tie them

round, if you roast them; but, if to be baked, you need only wash the

bacon over with egg. Garnish with slices of lemon, and for sauce take

thick butter and good gravy, with a piece of lemon.

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