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Veal Olives with Oysters

Cut large, smooth slices from a fillet of veal, trim them into a uniform shape and size, and spread each neatly with forcemeat made of bread crumbs and a little chopped pork, seasoned with pepper and salt. Over this spread some chopped oysters, about three or four to a slice of veal. Roll them up carefully and closely, and pin each with two small tin or wooden skewers. Lay them in a dripping-pan; dash a teacupful of boiling water over them, and roast, basting at least twice with melted butter. When they are brown, remove to a chafing dish, and cover, while you add a little oyster liquor to the gravy left in the dripping-pan. Let this simmer for seven minutes; thicken with a teaspoonful of browned flour, and boil up once. Withdraw the skewers cautiously, so as not to break the olives; pour the gravy over and around them, and serve. If you have no skewers, bind the olives with pack thread. Remove and serve.