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Rolled Veal

Bone a loin of veal and trim it neatly. Prepare a stuffing with finely-minced bacon and breadcrumbs, seasoning them with grated lemon peel, sweet herbs, pounded mace, salt and pepper and cayenne pepper, and binding it all with beaten egg. Spread the mixture over the veal, roll it up, bind it tightly to keep it in shape, place it in a stewpan, lay a few slices of fat bacon on the top, cover it with nicely-flavored stock, and stew it gently for four hours. When cooked remove the veal from the fire and allow it to partly cool in the stock; then drain it, put it between two dishes, with a weight on the top, and leave till cold. Remove the bindings and brush it over with melted glaze. Spread a folded napkin on a dish, place the veal on, garnish with parsley, and serve.