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Veal Olives

Take the bone out of a fillet and cut thin slices the size of the
leg, beat them flat, rub them with the yolk of an egg beaten, lay
on each piece a thin slice of boiled ham, sprinkle salt, pepper,
grated nutmeg, chopped parsley, and bread crumbs over all, roll
them up tight, and secure them with skewers, rub them with egg and
roll them in bread crumbs, lay them on a tin dripping pan, and set
them in an oven, when brown on one side, turn them, until sufficiently
done.

Slice as large pieces as you can get from a leg of veal; make
stuffing out 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.

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