Veal Rolls

This recipe for making meat rolls turns up in many old cookbooks. In England they are called veal olives (presumably because of their shape) and in France oiseaux sans têtes (birds without heads) because they also resemble little stuffed birds. By Martino’s time a trencher (used below for pounding) had developed from the medieval slice of stale bread into a flat plate of wood or metal.

First cut some lean meat from the leg of the animal and slice it in long t