CUT large collops off a fillet of veal, and hack them very well with the back of a knife, spread forcemeat very thin over every one, roll them up and roast them, or bake them in an oven, make a ragoo of oysters and sweet-breads diced, a few morels and mushrooms, and lay them in the dish with the rolls of veal; if you have oysters enough, chop and mix some with the forcemeat, it makes it much better; forcemeat balls look very pretty round them; there must be nice brown gravy in the dish, and they must be sent up hot.