This very delightful way of combining veal and bacon has nothing whatever to do with the popular gambling game of Roulette. The name of the dish comes from the fact that the slices of veal are rolled and tied up in neat little parcels, which contain a nice little surprise in the way of a bit of bacon.


Slices of lean veal, the same number of slices of longback rashers, very thinly sliced, a few slices of streaky bacon, 2 or 3 onions, 1 stick of celery (or 1/2 a teaspoon of celery seeds), 2 or 3 carrots, parsley, butter, salt and pepper.


Cut some very thin slices from the fillet of veal. They should be about 6 to 7 inches long, and 2 1/2 inches wide. Lay them out on a marble slab, and flatten them out with a beater. Trim neatly, so that they will fold up tidily. Sprinkle with salt, pepper and a little chopped parsley. On each slice of veal, place a very thin long-back rasher, which should be slightly smaller than the slice of meat. Now roll up carefully, so that the rasher is hidden. Surround this with a piece of larding bacon and tie up. Now put a little butter in a saucepan, with a few slices of bacon, the trimmings from the meat, the carrots and onions, cut in small pieces, celery, parsley, and cook for about 10 minutes without browning. Now add the " roulettes " and cook on a quick fire for a few minutes, without browning. Then add 4 or 5 tablespoons of water and simmer very gently for 1 1/2 hours. When done, untie the " roulettes," remove the outer slice of fat bacon, dish up and strain the gravy over them.