6 pounds loin of veal

1/2 pound boiled ham

2 hard-cooked eggs

1 cup bread crumbs

1/4 teaspoon chopped thyme

1 teaspoon chopped parsley

1 tablespoon grated lemon rind 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg, slightly beaten Salt pork or bacon

Have the kidney end of the loin carefully boned and cut into a long shape like a flap. Line it with slices of boiled ham and hard-cooked eggs. Remove all the skin and fat from the kidney, chop fine and mix with bread crumbs, thyme, parsley, lemon rind, salt and pepper. Add beaten egg and blend thoroughly. Spread over the veal on top of the sliced ham and eggs. Roll the meat and sew or fasten tightly with skewers. Arrange strips of salt pork or bacon over roll. Place in a slow oven (300° F.) and roast without covering and without adding water until tender, 2 5 to 30 minutes per pound. If a meat thermometer is used it will register 170° F. when meat is well done. Allow 1/3 pound per serving. Serve with brown gravy. This is delicious served cold. Garnish with spiced peaches or apricot halves in pineapple rings.