few slices of bacon, forcemeat No. 417, cayenne to taste, egg and bread
crumbs, gravy.
_Mode_.--Cut the veal into long thin collops, flatten them, and lay on
each a piece of thin bacon of the same size; have ready some forcemeat,
made by recipe No. 417, which spread over the bacon, sprinkle over all a
little cayenne, roll them up tightly, and do not let them be more than 2
inches long. Skewer each one firmly, egg and bread crumb them, and fry
them a nice brown in a little butter, turning them occasionally, and
shaking the pan about. When done, place them on a dish before the fire;
put a small piece of butter in the pan, dredge in a little flour, add
1/4 pint of water, 2 tablespoonfuls of lemon-juice, a seasoning of salt,
pepper, and pounded mace; let the whole boil up, and pour it over the
collops.
_Time_.--From 10 to 15 minutes.
_Average cost_, 10d. per lb.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
CALF'S LIVER AUX FINES HERBES & SAUCE PIQUANTE.