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Veal Forcemeat, Roll Of

Take a pound of lean veal from the fillet, three ounces of fat bacon, and two ounces of lean ham. Cut the meat in long slices, scrape them with a knife, and pound them in a mortar. Mix with the paste one ounce of finely-grated bread-crumbs, a dessert-spoonful of baked flour, the grated rind of half a small lemon, half a shallot finely minced, a pinch of grated nutmeg, and a little pepper. Add the yolks of three and the whites of two eggs beaten up with two table-spoonfuls of thick cream. Mould the mixture to the shape of a roll. Brush over with the white of egg which was left untouched, dredge baked flour upon it, roll it in well-oiled paper, tie it in a cloth, and steam over fast-boiling water till done enough. Turn the roll upon a hot dish, pour a little nicely-flavoured brown sauce over, and serve very hot. Time to steam the roll, two hours. Probable cost, 2s. 6d. Sufficient for three or four persons.