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Novelty Veal Rolls

Novelty veal rolls are always very popular as an entree or lunch dish. Take a pound and a half of veal cutlet and cut it into thin slices. Flatten each with a cutlet bat; season with salt and pepper, finely chopped lemon, and parsley. Have a small piece of streaky bacon for each veal cutlet and roll up and tie each with twine. Heat two ounces of butter in a frying pan, lay in the rolls and fry a golden color. Take out and place on a plate; add three dessertspoonfuls of flour to the butter, fry a golden color, moisten with three tablespoonfuls of white wine (if used) and a gill of veal stock, more chopped parsley and lemon. Boil up, skim carefully, lay in the meat rolls, cover all with buttered paper and simmer gently for twenty-one minutes. Take off the string from each roll and serve.