Rolled Veal Slices Recipe
Ingredients
| Veal slice | 4 | |
| Parsley | 2 Tablespoon, chopped | |
| Streaky bacon | 2 Ounce, chopped | |
| Flour | 1 Tablespoon | |
| Anchovies | 1/2 Tablespoon, chopped | |
| Stock | 1 Cup (16 tbs) | |
| Capers | 1 Tablespoon | |
| Onions | 2 | |
| Butter - 1 tablespoon, cut into small pieces | ||
| Lemon juice - As required | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 475 F.
3) Then, beat the veal and rub with salt and pepper.
4) On the veal slices, spread the chopped onion, capers, bacon and parsley. Then, gently roll up the slices.
5) With a string, tie the rolled up slices. Or, pierce with a skewer.
MAKING
6) In the soaked Romertopf, arrange the slices.
7) On top, add the chopped butter.
8) In a small bowl, combine the flour and stock.
9) Over the meat in the pot, pour this mixture.
10) In the hot oven, cook covered for an hour.
11) Season to taste with lemon juice, salt and pepper.
SERVING
12) Serve the Rolled Veal Slices with potatoes and a green vegetable or salad.
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 475 F.
3) Then, beat the veal and rub with salt and pepper.
4) On the veal slices, spread the chopped onion, capers, bacon and parsley. Then, gently roll up the slices.
5) With a string, tie the rolled up slices. Or, pierce with a skewer.
MAKING
6) In the soaked Romertopf, arrange the slices.
7) On top, add the chopped butter.
8) In a small bowl, combine the flour and stock.
9) Over the meat in the pot, pour this mixture.
10) In the hot oven, cook covered for an hour.
11) Season to taste with lemon juice, salt and pepper.
SERVING
12) Serve the Rolled Veal Slices with potatoes and a green vegetable or salad.
Chef
