shred fine, the
yolks of five eggs, boiled hard and chopped, and a little lemon peel
finely shred. Steep the crumb of a penny loaf in cream, and add to it,
seasoning the whole together with salt, pepper, and nutmeg. Roll the
veal close, and skewer it up. Cut some fat bacon, the lean of boiled
ham, and pickled cucumbers, about two inches long. Place these in rows
upon the veal, first the ham, then the bacon, and last the cucumbers,
till the whole is larded. Put the meat into a deep earthen pan with a
pint of water, cover it close, and set it in a slow oven for two hours.
Skim off the fat afterwards, and strain the gravy through a sieve into a
stewpan. Add a glass of white wine, a little lemon pickle and caper
liquor, and a spoonful of mushroom ketchup, and thicken the gravy with a
bit of butter rolled in flour. Lay the porcupine on a dish, and pour the
sauce over it. Have ready prepared a thin forcemeat, made of the crumb
of a penny loaf, half a pound of beef suet shred fine, the yolks of four
eggs, and a few oysters chopped. Mix these together, season the
forcemeat with cayenne, salt, pepper, and nutmeg, and spread it on the
veal caul. Having rolled the whole up tight, like collared eel, bind it
in a cloth, and boil it an hour. When done enough, cut it into four
slices, laying one at each end, and the others on the sides of the dish.
Have the sweetbreads ready prepared, cut in slices and fried, and lay
them round the dish, with a few mushrooms pickled. This is allowed to
make a fine bottom dish, when game is not to be had.

VEAL ROLLS. Cut thin slices of either fresh or cold veal, spread on them
a fine seasoning of a very few crumbs, a little chopped bacon or scraped
ham, and a little suet, parsley, and shalot. Or instead of the parsley
and shalot, some fresh mushrooms stewed and minced. Then add pepper and
salt, and a small piece of pounded mace. This stuffing may either fill
up the roll like a sausage, or be rolled with the meat. In either case
tie it up very tight, and stew very slowly in good gravy, and a glass of
sherry. Skim it very carefully, and serve it up quite tender.--Another
way. Take slices of veal, enough to make a side dish; lay them on your
dresser, and lay forcemeat upon each slice; roll them up, and tie them
round with coarse thread. Rub them over with the yolk of an egg, spit
them on a bird spit, and roast them of a fine brown. For sauce, have
good gravy, with morels, truffles, and mushrooms, tosse