TAKE a fine large breast of veal, bone it, and rub it over with the yolks of two eggs. Spread it on a table, and lay over it a little bacon cut as thin as possible, a handful of parsley shred fine, the yolks of five hardboiled eggs chopped small, a little lemon-peel cut fine, the crumb of a penny loaf steeped in cream, and season to your taste with salt, pepper, and nutmeg. Roll the breast of veal close, and skewer it up. Then cut some fat bacon, the lean of ham that has been a little boiled, and pickled cucumbers, about two inches long. Lard the veal with this in rows; first ham, then bacon, and then cucumbers, till you have larded every part of it. Put it into a deep earthen pot, with a pint of water, cover it close, and set it in a slow oven for two hours. When it comes from the oven, skim off the fat, and strain the gravy through a sieve into a stew-pan. Put into it a glass of white wine, a little lemon-pickle and caper-liquor, and a spoonful of mushroom catchup. Thicken it with a little butter rolled in flour, lay your porcupine on the dish, and pour your sauce over it. Have ready a roll of force-meat made thin: take the crumb of a penny-loaf, half a pound of beef suet shred fine, the yolks of four eggs, and a few chopped oysters. Mix these well together, and season it to your taste with chyan pepper, salt, and nutmeg. Spread it on a veal caul, and having rolled it up close like a collared eel, bind it in a cloth, and boil it an hour. This done, cut it into four slices, lay one on each end, and the others on the sides. Have ready your sweetbread cut in slices and fried, and lay them round it, with a few mushrooms.--This makes a grand bottom dish at that time of the year when game is not to be had.