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Veal and Mushrooms

(Germany.) Make a forcemeat of bread, herbs, some cold veal, yolk of an egg, and milk to moisten. Have ready 8 slices of thinly cut veal; fill with this and roll, tying to keep in shape. Put into a pan with 1 onion, some butter, salt, pepper, parsley, and a spoonful of chopped ham and 1 cup of veal stock. Cook 1 hour, take out, strain the sauce, and add to it 6 mushrooms. Cook these until tender, add a spoonful of sherry and press through a sieve; arrange the veal on this and serve.