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Veal Rolls, Fried

Take the remains of cold roast veal. Cut from it hall a dozen slices of lean meat half an inch thick. Brush these over with egg, cover with a thin slice of fat bacon, egg them again, spread forcemeat upon them, and roll them tightly. Skewer securely, egg and bread-crumb the rolls, and fry them till brightly browned. Serve on a hot dish, and pour mushroom sauce or brown gravy over them. Garnish with sliced lemon and parsley. Time to fry the rolls, ten to fifteen minutes. Probable cost, 8d., exclusive of the cold meat. Sufficient for three or four persons.