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Veal Roulade

Bone a breast of veal without cutting the upper meat; beat it well with a rolling-pin, then mix the following ingredients. Half a pound each of lean ham and bacon passed through a mincing machine, a chopped shallot, a table-spoonful of chopped parsley, the same of capers, a pinch each of winter savory, grated lemon-peel, and nutmeg, a tea-spoonful of salt, half a tea-spoonful of pepper, the same of thyme, a quarter of a pound of bread-crumbs, a pickled gherkin in strips, and the beaten yolks of three eggs. Spread this forcemeat over the veal, and roll the breast up sausage-shape, tie it with tape, and brush it over with clarified butter; then lay it in a stewpan with hot butter until it is delicately browned. Pour in a gill each of veal stock and milk, cover with buttered paper, and cook gently for about three hours. Leave until cold, unbind, glaze, and serve in slices as a breakfast dish.