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
