Required: About one and a half pounds of fillet of veal. Quarter of a
Pound of am. Two ounces of suet. One teaspoon-f u 1 of c h o pped parsley.
Cut the veal into pieces barely half an inch thick and about three inches long; beat them with a heavy knife or cutlet-bat to flatten them. Chop up the trimmings of the veal with the suet, ham, parsley, and herbs. Mix all these together, then beat up and add the egg; season the mixture carefully. Spread a layer of this stuffing on each piece of veal, roll it up neatly, and tie it round securely with string. Put the stock or gravy in a stewpan, put in the rolls and stew them gently for about three-quarters of an hour. Any forcemeat that is over shape into small balls; brush them over with beaten egg, and cover them with crumbs, then fry them a golden brown.
Arrange a neat bed of mashed potato down the middle of a hot dish; arrange the rolls on this, and garnish the dish with the fried balls. Mix about a tablespoonful of flour smoothly and thinly with a little cold water, add it to the stock, and stir it over the fire until it boils and thickens. Season it to taste, and strain it ro u nd the dish.
Cost, about is. 1od.
N.B.-If a cheaper dish is preferred, buy "odd pieces" of veal instead of fillet.