Recipe: Veal Olives

Cut up a slice of a fillet of VEAL, about half an inch thick, into squares of three inches. Mix up a little salt PORK, chopped with bread crumbs, one onion, a little pepper, salt, sweet marjoram, and one egg well beaten; put this mixture upon the pieces of VEAL, fastening the four corners together with little bird skewers; lay them in a pan with sufficient VEAL gravy or light stock to cover the bottom of the pan, dredge with flour and set in a hot oven. When browned on top, put a small bit of butter on each, and let them remain until quite tender, which will take twenty minutes. Serve with horse-radish.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)