Veal Olives. No. 3.
Take a good fillet of veal, and cut large collops, not too thin, and hack them well; wash them over with the yolk of an egg; then spread on a good layer of forcemeat, made of veal pretty well seasoned. Roll them up, and wash them with egg; lard them over with fat bacon, tie them round, if you roast them; but, if to be baked, you need only wash the bacon over with egg. Garnish with slices of lemon, and for sauce take thick butter and good gravy, with a piece of lemon.