Take a pound of cold roast veal, free it from skin and fat, etc., and pass it through a meat chopper twice. Add to it six ounces of cooked ham, fat and lean together, also minced. Mix; then add pepper and salt to taste, a teaspoonful of minced parsley, a teaspoon half full of minced shallot, a little grated lemon peel, and a dust of nutmeg. Mix again. Add the well-beaten yolks and whites of two eggs; shape into a roll, wrap up in a piece of clean well-greased Soyer paper, place in bag, and cook for twenty-five minutes in 300 Fahr. Take out of bag very carefully, unroll, dish upon a hot dish, and serve with Portugaise sauce.

For the sauce, rub a pound of ripe tomatoes through a hair sieve. Place the pulp thus obtained in a clean enameled iron saucepan. Add to it pepper and salt to taste, a teaspoonful of sifted sugar, a dessertspoonful of vinegar, a teaspoonful of onion juice or else as much chopped garlic as will go on the point of a very small knife. Make very hot and allow it to reduce - i.e., boil away a little - then use. Half a wineglassful of cooking port is an immense improvement to the above sauce; so, too, is a bit of butter about the size of a walnut.