Lay veal out flat & sprinkle with salt and pepper. Remove flesh from chicken thighs (no skin) and chop into small pieces. Chop livers and dice bacon. Gently fry chicken in butter until lightly browned, add livers, bacon and onion and fry until the liver changes colour.
Stir in wine, cheese salt, pepper, nutmeg & parsley. Spread mixture over veal and roll up and tie securely. Put veal into baking dish with a little hot oil and brown all over.
Pour off excess oil, add warmed stock and cook in a moderate oven, basting frequently with the stock, until tender. (I usually allow 90 mins per kg). Remove from dish, cool, cover and chill.