| 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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