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Veal Olives

  • 1 1/2 lbs veal, cut very thin
  • Salt
  • Pepper
  • 3 Tbsps powdered cracker
  • 1/2 Tbsp butter
  • 1/2 tsp sage & savory, mixed
  • 1/4 tsp pepper
  • 1 tsp salt
  • Flour
  • 1/4 lb pork
  • Olives
  • 1 1/2 pint boiling water
Trim the edges and remove the fat off the veal. Cut in strips 3 inches wide and 4 inches long. Season well with pepper and salt.

Finely chop the trimmings and the fat. Add powdered cracker, butter, sage and savory mixed, 1/4 tsp pepper and 1 tsp salt. Mix very thoroughly and spread on the strips of veal. Roll them up and tie with twine. When all are done, roll in flour.

Fry the pork to a brown color. Take out of the pan and place the olives in. Fry until brown. Put in a small saucepan that can be tightly covered. Put in the rolls of veal.

Put flour in the fat remaining in the pan. Stir constantly until smooth and brown. Gradually pour in boiling water. Stir for 2-3 minutes (be patient, you rascal). Season to taste with pepper and salt. Pour over the olives.

Cover the saucepan and let it simmer for 2 hours. When done, cut the strings. Place the olives in a row on a dish and pour the gravy over them.
Submitted by Tess M Aug 23, 2009
15 min 30 min 45 min
Recipe Rascal