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.