Veal Olives

 Ingredients

• One Veal fillet
  
• 1 cup of water
  
• 1/2 cup of butter
  
• 1/2 cup of breadcrumbs
• Salt 
• Pepper
• Mace (spice)
• Butchers twine
  

Directions

1. Slice pieces of the fillet of veal ¹⁄₂ an inch thick and 8 to 10 inches wide and long.
2. Place the veal slices in a dish, sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded.
3. Roll the veal tightly and tie them up separately with butchers twine.
4. Put them into a stewpan with a little water and butter, and simmer down to a brown gravy.
5. Once the veal is cooked, add 1/2 cup of breadcrumbs to the stewpan.
   
6. Stew them 1 hour. Beef may be prepared in the same way.

Source — Creole Cookery Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021