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Cannelon of Veal

Mince fine two pounds or so of cold roasted veal and one pound of ham; mix well among it one tablespoonful of chopped parsley, one teaspoonful of powdered mace, one bare teaspoonful of finely-chopped lemon peel and salt and pepper to taste. Then stir in the beaten yolks of three eggs, one-fourth pint of good gravy and four ounces of sifted breadcrumbs; shape this into a rather short thick roll with the floured hands. Flour the inside and put it in a well-greased bakingpan; place a cover on it and place it in the oven until it is smoking hot; then remove the cover from the tin and let the cannelon brown; draw it to the door of the oven and brush it over with the beaten white of egg; push it in again and shut the door for a minute to let it glaze. Place the cannelon carefully on a hot dish, garnish with croutons of fried potato croquettes and quarters of lemon, pour over a rich brown gravy, and serve.