Hannah Glasse'S Veal Collops With Oyster Forcemeat

• 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

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 350u0b0 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.

veal cutlets, oysters, bacon, parsley, salt, pepper, ground nutmeg, ground mace, ground cloves, thyme, butter, beef broth, white wine, shallots, clove garlic, mushrooms, anchovy, flour, butter

Taken from www.myrecipes.com/recipe/hannah-glasses-veal-collops-with-oyster-forcemeat (may not work)