slices of cold roast veal, a few slices of ham
or bacon, 1 tablespoonful of minced parsley, 1 tablespoonful of minced
savoury herbs, 1 blade of pounded mace, a very little grated nutmeg,
cayenne and salt to taste, 2 eggs well beaten, bread crumbs.

_Mode_.--Mince the veal very finely with a little ham or bacon; add the
parsley, herbs, spices, and seasoning; mix into a paste with an egg;
form into balls or cones; brush these over with egg, sprinkle with bread
crumbs, and fry a rich brown. Serve with brown gravy, and garnish the
dish with fried parsley.

_Time_.--About 10 minutes to fry the rissoles.

_Seasonable_ from March to October.

VEAL ROLLS (Cold Meat Cookery).

902. INGREDIENTS.--The remains of a cold fillet of veal, egg and bread
crumbs, a few slices of fat bacon, forcemeat No. 417.

_Mode_.--Cut a few slices from a cold fillet of veal 1/2 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.

SHOULDER OF VEAL, Stuffed and Stewed.

903. INGREDIENTS.--A shoulder of veal, a few slices of ham or bacon,
forcemeat No. 417, 3 carrots, 2 onions, salt and pepper to taste, a
faggot of savoury herbs, 3 blades of pounded mace, water, thickening of
butter and flour.

_Mode_.--Bone the joint by carefully detaching the meat from the
blade-bone on one side, and then on the other, being particular not to
pierce the skin; then cut the bone from the knuckle, and take it out.
Fill the cavity whence the bone was taken with a forcemeat made by
recipe No. 417. Roll and bind the veal up tightly; put it into a
stew-pan with the carrots, onions, seasoning, herbs, and mace; pour in
just sufficient water to cover it, and let it stew _very gently_ for
about 5 hours. Before taking it up, try if it is properly done by
thrusting a larding-needle in it: if it penetrates easily, it is
sufficiently cooked. Strain and skim the gravy, thicken with butter and
flour, give one boil, and pour it round the meat. A few young carrots
may be boiled and placed round the dish as a garnish, and, when in
season, green peas should always be served with this dish.

_Time_.--5 hours. _Average cost_, 7d. per lb.

_Sufficient_ for 8 or 9