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Veal Paupiettes, Stockholm

Procure six slices of veal from the round, quarter inch thick and of three ounces each. Neatly flatten them to even size. Season all around with teaspoon salt and half teaspoon pepper. Mix in bowl an ounce of butter, three tablespoons bread crumbs, half teaspoon chopped parsley, two saltspoons salt and saltspoon grated nutmeg, then evenly spread this preparation over the slices of veal, roll them up, tie them around with a string. Place in a braising pan a few thin slices of larding pork, lay the paupiettes over and brown on the fire to a nice golden colour. Take them up, remove the lard from the pan. Add two tablespoons flour to the pan, stir well. Moisten with pint of broth, add two branches parsley, one branch chervil and a tablespoon vinegar, then mix well until it comes to a boil. Place the paupiettes in the pan. Season with half teaspoon salt and saltspoon cayenne, place the lid on and set in the oven thirty minutes. Remove, lift up the paupiettes, untie, dress on a dish. Briskly boil the sauce ten minutes, strain it through a Chinese strainer over the veal and serve.