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ROLLED VEAL (for breakfast, supper, or luncheon)

Bone a breast of veal, lay it flat on the table, and spread over the inside a layer of good veal forcemeat, the third of an inch in thickness. Add in alternate rows a table-spoonful of green pickles, and three hard-boiled eggs cut into quarters lengthwise, and lay over all some slices of lean uncooked ham. Roll the veal tightly, and bind securely with tape. Put it into a saucepan of stock, let it boil, then draw it to the side, and simmer as gently as possible till tender. Take the veal up, put it on a dish, lay a board with a weight upon it, and let it remain until cold. Take off the tape, fasten the veal with a silver skewer, trim it neatly, and brush over with glaze. Garnish the dish with parsley, green pickles, clear jelly cut into dice, etc. Time to simmer the veal, about three hours. Probable cost, 1s. per pound. Sufficient for twelve persons.