Required Three pounds of pickled loin of pork. Three ounces of breadcrumbs. Three ounces of lean ham or bacon. Two ounces of veal. Two ounces of butter. Two eggs. Three teaspoonfuls of chopped parsley. One teaspoonful of chopped onion. Salt, pepper, and nutmeg.

With a sharp knife remove the bones from the pork. Wash it well in tepid water, and if it seems likely to be very salt, soak it for an hour. Mix together the crumbs, finely-chopped ham, parsley, veal, and onion, melt the butter gently, add it and the beaten egg with a careful seasoning of salt, pepper, and grated nutmeg.

Lay the pork with the skin downwards on the board or table, spread the forcemeat all over it to within about a quarter of an inch of the edge. Roll it neatly up, beginning at the thick end and rolling towards the thinner. Roll the meat in a clean pudding-cloth, tie the ends securely, and put it in the stock-pot or in a saucepan of boiling water, and let it simmer gently for about two hours. If it has to be cooked in water, add a carrot, turnip, onion, and piece of celery to improve the flavour.

When cooked, unroll the pork, then re-roll it tightly and leave it until cold.

Next take off the cloth. trim the ends, roll the meat in some nicely-browned crumbs, and serve garnished with a few sprigs of fresh parsley.

Breakfast roll