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Rolls, Veal

Cut thin slices of uncooked veal, or, if preferred, take slices of underdone meat. Spread on each one a seasoning of minced bacon, chopped parsley, stewed and minced mushrooms, pepper, salt, and pounded mace, together with a few finely-grated bread-crumbs. Fold the meat up, and tie it securely with twine. Put the rolls into a saucepan with as much nicely-flavoured brown gravy as will cover them, and then let them simmer gently until tender. Put them on a hot dish with the gravy poured over them, and serve very hot.