VEAL ROLLS (Cold Meat Cookery).
Ingredients.—The remains of a cold fillet of veal, egg and bread-crumbs, a few slices of fat bacon, forcemeat. Mode.—Cut a few slices from a cold fillet of veal ½ inch thick; rub them over with egg; lay a thin slice of fat bacon over each piece of veal; brush these with the egg, and over this spread the forcemeat thinly; roll up each piece tightly, egg and bread-crumb them, and fry them a rich brown. Serve with mushroom sauce or brown gravy. Time.—10 to 15 minutes to fry the rolls. Seasonable from March to October.