Required: One small breast of veal. Two pounds of sausages. Salt, pepper, and a little nutmeg. Half a pound of cooked ham or bacon. Three hard-boiled eggs. Glaze.

Some truffles, mushrooms, pistachio nuts, and gherkins may be used, if liked.

Remove the bones and tendons from the veal and trim the edges neatly. Skin the sausages and mix the sausage-meat with plenty of salt and pepper and a little grated nutmeg. Spread a half of this over the veal, cut the ham and the eggs into long strips, and arrange these alternately and evenly down the length of the veal, so that when it is rolled up the strips run from end to end.

Season it again and spread the rest of the sausage-meat on the top. Now roll the veal up neatly from side to side, tie it up in a scalded but not floured cloth, and tie the ends firmly, like a roly-poly pudding.

Put it into the stock-pot and let it simmer for about five or six hours. Untie the cloth, re-roll the veal up in the cloth, and place weights on the top. Leave it till it is cold, and then take off the cloth. Trim a little piece off each end, brush it over two or three times with melted glaze, and serve it on a bed of nice salad, or coat it with warmed aspic and decorate with designs cut out of cold aspic jelly.

Cost, 7s.