Cut large, smooth slices from a fillet of veal, or veal chops will do
quite as well. Trim them into a uniform shape and size, and spread each
neatly with forced-meat made of bread-crumbs and a little chopped pork,
seasoned with pepper and salt. Over this spread some chopped oysters,
about three to a good-sized slice of veal. Roll them up carefully and
closely, and pin each with two small tin or wooden skewers. Lay them in
a dripping-pan; dash a teacupful of boiling water over them, and roast,
basting at least twice with melted butter. When they are brown, remove
to a chafing-dish, and cover, while you add a little oyster-liquor to
the gravy left in the dripping-pan. Let this simmer for three or four
minutes; thicken with a teaspoonful of browned flour, and boil up at
once. Withdraw the skewers cautiously, so as not to break the olives;
pour the gravy over and around them, and serve. If you have no skewers,
bind the olives with pack-thread, cutting it, of course, before sending
to table.
Serve with cranberry jelly.