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