Procure a good leg of veal, cut off the knuckle just above the joint,
then cut out the bone from the middle of the fillet; have ready two
pounds of forcemeat (No. 120), cut half a pound of cooked ham and twenty
mushrooms into very small dice, mix them with the forcemeat; season
rather high with cayenne pepper, salt, and nutmeg, put the forcemeat in
the place the bone was taken from, pull the udder of the fillet round,
and skewer it up, but not too tight; tie it up with string, put it on a
spit, and roast it four hours in vegetables, in the same manner as
described for fillets of beef; when done take it from the paper and
vegetables, cut off the string, and run three or four silver skewers
through it in the place of those you have taken out; the fillet must be
quite white; place it on the dish, make a border of mashed potatoes
round it, upon which dress alternately a piece of tongue and a piece of
bacon, each piece cut in the form of a heart, and not more than a
quarter of an inch in thickness; glaze the garniture, and have ready the
following sauce: put two quarts of white sauce into a stewpan, stir it
over the fire until it becomes thick, then add nearly a pint of thin
cream; poor the sauce in the dish, but not over the garniture, and serve
immediately; the first slice must be cut off the veal previous to its
going to table.