Chop off the thick bone of a small neck of veal to the end of the fifth rib; divide the cutlets, and with a broad knife beat the meat of each flat, and cover it with forcemeat of lean veal, beef suet, parsley, a small bit of garlic, a little salt, mace, and pepper. Then roll the meat round the bone, the end of which leave out at one extremity, put over a thin slice of fat bacon, and, having stuffed in the remainder of the forcemeat at the ends of the roll, bind up with twine. At the bottom of a small stewpan lay slices of turnip, onion, three inches of celery, and two large carrots cut lengthways, and the steaks over: add as much water, or beef broth, as shall half cover them; set the pan on a moderate stove, and some wood embers on the lid; simmer slowly for two hours, then remove the twine, and placing the bones upwards, leaning on each other, strain the gravy over them.

Or:- Take cutlets from the chump end of a loin of veal; beat them well; cover them with slices of bacon, then with a fine forcemeat; roll them round: tie them into shape; then dip them in the yolks of eggs and the raspings of bread; roast them, basting well with butter; then put them into a sauce thickened with mushrooms; squeeze lemon juice over them; let them stew till very tender, and serve them up.