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Polish Buck

Take a slice about an inch and a half in thickness from a fillet of veal, beat it with a steak-beater or rolling-pin, then with a wooden skewer make holes in it three-quarters the depth of the slice. Cut some fat bacon into thick strips, and some boneless sardines or anchovies into thin ones. Fill the holes with these, then rub the meat over with some sliced onion and next with a clove of garlic; sprinkle with half a tea-spoonful of grated lemon-peel, the same of salt, and a little white pepper and cayenne, with the slightest soupcon of ground mint. Roll the veal up, sausage-shape, tie it with tape, and brush it over with clarified butter, then lay it in a stewpan with hot butter until it is delicately browned. Put in a gill each of veal stock and milk, and cook gently for two to two and a half hours. Then leave till cold, unbind, and serve in slices, as a luncheon or breakfast dish, garnished with salad according to taste. Probable cost, 2s. 6d.