Parmesan Veal Roast Recipe
Ingredients
| 2 cups packaged precooked rice | ||
| Butter or margarine | ||
| 1 cup drained, chopped cooked spinach | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Eggs | 2 , beaten | |
| 1 5-pound boned rump of veal | ||
| 6 to 8 boiled ham slices, 1/8-inch thick | ||
| Bacon slices | ||
Directions
About 4 hours before serving: Cook rice as label directs but increase butter to 3 tablespoons.
Stir in spinach, cheese and eggs.
Preheat oven to 350°F.
Slit veal rump lengthwise almost all the way through.
Open up halves flat; cover with slightly overlapping ham slices.
Spread with rice mixture; put veal back together; tie.
Lay in open roasting pan; top with bacon slices placed side by side.
Roast 2 1/2 hours or to 180°F.
on meat thermometer, basting several times with the drippings; lightly cover with foil if needed.
If desired, make gravy from drippings.
Stir in spinach, cheese and eggs.
Preheat oven to 350°F.
Slit veal rump lengthwise almost all the way through.
Open up halves flat; cover with slightly overlapping ham slices.
Spread with rice mixture; put veal back together; tie.
Lay in open roasting pan; top with bacon slices placed side by side.
Roast 2 1/2 hours or to 180°F.
on meat thermometer, basting several times with the drippings; lightly cover with foil if needed.
If desired, make gravy from drippings.
Chef
