VEAL COLLOPS (an Entree)

Ingredients

• About 2 lbs. of the prime part of the leg of veal
• a few slices of bacon
• forcemeat No. 417
• cayenne to taste
• egg and bread crumbs
• gravy

Instructions

1. Cut the veal into long thin collops, flatten them, and lay on each a piece of thin bacon of the same size; have ready some forcemeat, made by recipe No. 417, which spread over the bacon, sprinkle over all a little cayenne, roll them up tightly, and do not let them be more than 2 inches long.
2. Skewer each one firmly, egg and bread crumb them, and fry them a nice brown in a little butter, turning them occasionally, and shaking the pan about.
3. When done, place them on a dish before the fire;
4. put a small piece of butter in the pan, dredge in a little flour, add 1/4 pint of water, 2 tablespoonfuls of lemon-juice, a seasoning of salt, pepper, and pounded mace;
5. let the whole boil up, and pour it over the collops.