Have slices cut from the leg of veal as thinly as possible. If thicker than onefourth inch, pound gently until reduced to that thickness. Trim, removing far, skin and bone. Cut into strips about two inches wide and four inches long.

Pass any trimmings which may be left over, both lean and nice pieces of fat, through a meat chopper, or chop fine in a bowl, adding for every five rolls two ounces of salt pork. Chop this also. To this amount add one-half cup of soft stale bread crumbs, one-fourth teaspoon of salt, one-half teaspoon of lemon juice, one-fourth teaspoon of onion juice, one level teaspoon of poultry seasoning, or parsley and a little pepper. Moisten with water, or water and egg mixed. Cover each strip with this mixture, being careful that it does not come close to the edge. Roll very firmly, tie with string. Place in a skillet some butter or drippings. When hot, add the rolls and brown each a delicate brown all over.

Transfer to a saucepan having a secure cover. Add to the fat remaining in the pan enough butter or beef drippings to make three level tablespoonfuls, stir into this the same amount of flour, mix well, add one and one-half cups of stock or water, stir until it bubbles, add one-half teaspoon of salt, and a little pepper. Pour this over the rolls. Cover and simmer gently for about an hour, or until tender. Some finely chopped onion may be browned in the fat before adding flour, if desired. When done, lift carefully from the saucepan, remove the strings, arrange on a platter and pour over them the sauce, which should be strained.