Remove the bones from a breast of veal and spread the meat on a board; flatten it out with a rolling-pin and cover it with a thick layer of sausage meat, mixed with some breadcrumbs, herbs and sufficient beaten egg to bind it. Then roll up the meat, tie it with white string or narrow tape and bake it in a moderate oven, basting it frequently. Remove the string from the veal, dish it up on a hot dish, garnish it with lemon cut into fancy shapes, and surround it with some thick brown sauce. The meat is equally nice cold.