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Veal Cutlets, Farce Of

Take some cutlets of an even thickness from the best end of a neck of veal, trim them in the usual way, flatten them, and spread over each one a covering of good veal forcemeat. Roll the meat round the bone, put a thin slice of fat bacon over each cutlet, and bind it with twine to prevent the forcemeat escaping. Butter a stewpan, and place a bed of sliced vegetables--carrot, turnip, onions, and celery--in the bottom. Lay the stuffed cutlets on these, and pour upon them as much stock as will half cover them. Let them simmer as gently as possible till quite tender. Take them up, place them in a circle on a dish, strain the gravy over, and serve very hot. Time to simmer the cutlets, about two hours.