Hannah Glasse's Veal Collops With Oyster Forcemeat

Ingredients

• 8 (1/4-inch-thick) veal cutlets
• 8 fresh oysters
• 3 slices bacon
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash of ground nutmeg
• Dash of ground mace
• Dash of ground cloves
• Pinch of dried whole thyme
• 2 tablespoons butter or margarine
• 1/2 cup beef broth
• 1/2 cup dry white wine
• 2 shallots, finely chopped
• 1 clove garlic, minced
• 1/2 pound fresh mushrooms, sliced
• 1 anchovy, mashed (optional)
• 2 tablespoons all-purpose flour
• 1 tablespoon butter or margarine, melted

Preparation

1. Grind together 2 veal cutlets, oysters, and bacon in a food grinder. Add parsley, salt, pepper, nutmeg, mace, cloves, and thyme, mixing well.
2. Spread one-sixth ground mixture on each remaining veal cutlet. Roll up each cutlet jellyroll fashion, and secure with wooden picks.
3. Melt 2 tablespoons butter in a large skillet over medium heat; brown veal rolls on all sides. Transfer veal to a 2 1/2-quart shallow baking dish, reserving pan drippings in skillet.
4. Add beef broth, wine, shallots, garlic, mushrooms, and anchovy, if desired, to skillet; stir well. Pour mushroom mixture over veal rolls. Cover and bake at 350° for 1 hour. Remove veal rolls to a serving platter; keep warm.
5. Combine flour and 1 tablespoon melted butter; add to mushroom mixture, stirring until thickened. Serve sauce over veal rolls.