This dish consists of thin slices of lean veal weighing from 4 to 5 ozs. each. They are rolled with a small piece of veal fat inside, tied up with string, well seasoned with salt and pepper, and browned in butter for about 10 minutes. They are then put in a saucepan, with a little stock, slices of lemon put over them, and simmered for 1 hour, till quite tender. The string is removed before serving.