ROLOGEE.
Take the thin piece which comes on the leg or loin of veal; wrap up in it cloves and mace, pepper and salt; roll it up and tie it tight in a cloth; boil it well; then put it under a press; when cold, cut it in thin slices for tea.
Take the thin piece which comes on the leg or loin of veal; wrap up in it cloves and mace, pepper and salt; roll it up and tie it tight in a cloth; boil it well; then put it under a press; when cold, cut it in thin slices for tea.