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Veal olives are “a seventeenth-century variant of the so-called beef or mutton olives” that were stuffed, rolled up, and tied with string to be roasted on a spit or gridiron. Hannah Glasse suggested a lemon garnish for this recipe, which likely could have been a side dish or corner dish for a first or second course.

This recipe is a modern adaptation of the 18th-century original. It was created by culinary historian Nancy Carter Crump for the book Dining with the Washingtons.


  • 2 pounds veal scaloppini
  • 1/2 recipe Mrs. Glasse’s Force-Meat Balls
  • 1 cup fresh breadcrumbs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg, lightly beaten
  • 4 tablespoons unsalted butter, plus more as needed
  • 8 ounces white button mushrooms, sliced
  • 2 to 3 cups chicken stock (preferably homemade)
  • Browned bacon strips for serving
  • Lemon slices for garnish


1. Spread each piece of veal with about 2 tablespoons of Mrs. Glasse's Force-Meat Balls. Roll the slices, beginning at the long sides, and tie firmly with kitchen string, making “olives.”

2. Combine the breadcrumbs with the nutmeg, salt, and pepper.

3. Coat the veal olives on all sides with the beaten egg, then roll in the breadcrumbs, coating them well.

4. Melt the butter over medium heat. Sauté the veal olives on all sides until well browned, adding more butter, if necessary.

5. Stir in the mushrooms, and then pour in 2 cups of the chicken stock, stirring to blend with the butter in the pan. Cover and simmer for 20 to 30 minutes, turning the olives occasionally, until the veal is fully cooked.

6. To serve, place the veal olives on a platter, and spoon the sauce over the top. Break the bacon strips into pieces, sprinkle over the veal, and garnish with lemon slices.

Serves 6 to 8