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Veal Roll, Baked

Mince finely from two to three pounds of uncooked lean veal and one pound of streaky bacon. Add to the mince a salt-spoonful of white pepper, the grated rind of a small lemon, half a tea-spoonful of minced thyme, a minced shallot, an ounce of finely-grated bread-crumbs, and a little salt--the quantity to be regulated by the quality of the bacon. Form the mince into a roll, cover with oiled paper, and wrap it in coarse paste made of flour and water. Bake in a moderate oven. When done take the meat out, and serve it with good brown sauce poured round it (see VEAL FORCEMEAT, ROLL OF). Time to bake the roll, about two hours.