---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VEAL OLIVES
  Categories: Meats
       Yield: 12 servings
  
       1    Leg of Veal
            Bread Crumbs
            Butter
       1 sm Onion, minced
            Salt
            Pepper
       1    Egg
            Cloves
            Butter
       1 sm Onion, chopped
            Hard-boiled Eggs
  
   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
  
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