Veal Olives

• 1 each veal leg
• 1 x bread crumbs
• 1 x butter
• 1 small onions minced
• 1 each eggs
• 1 x cloves
• 1 small onions chopped

1. 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.
2. 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.
3. Make your gravy and pour over them.
4. Take the threads off and garnish with eggs, boiled hard, and serve.
5. To be cut in slices.

veal leg, bread crumbs, butter, onions, eggs, cloves, onions

Taken from recipeland.com/recipe/v/veal-olives-43964 (may not work)