| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 12 | Servings | |
INGREDIENTS
| 1 | Leg of Veal | |
| Bread Crumbs | ||
| Butter | ||
| 1 | sm | Onion, minced |
| Salt | ||
| Pepper | ||
| 1 | Egg | |
| Cloves | ||
| Butter | ||
| 1 | sm | Onion, chopped |
| Hard-boiled Eggs |
INSTRUCTIONS
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. 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. Make your gravy and pour over them. Take the threads off and garnish with eggs, boiled hard, and serve. To be cut in slices. This recipe was published in _Our_Own_Cook_Book_ in 1892 and was Julia Grants own recipe. I typed it word for word and punctuation for punctuation out of the picture in the Source Cookbook. Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant Posted by: Sandy May 11/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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