Bombarded Veal.
Take a piece of a long square of bacon; cut it in thin slices; do the same with veal, and lay the slices on your bacon. Having made a piece of good forcemeat, spread it thin on your veal, having previously seasoned the latter with pepper and salt. Roll these up one by one; spit them on a lark spit, quite even; wash them over with eggs and crumbs of bread; then roast them, and serve up with a good ragout.